Hearty Roasted Vegetable Soup

Faigy Grossman Recipe By
  • Cooking and Prep: 1 h 25 m
  • Serves: 10
  • No Allergens

I know, I know. Chavi, you’ll never let me forget that you thought of this one and also even tested it for me! Is a public thank you enough? In any case, my sis sure is right — this soup is irresistible, with incredible flavor, due to the roasted veggies and spice combo. A “best-seller” label for this one!

Ingredients (15)

Hearty Roasted Vegetable Soup

Start Cooking

Prepare the Soup

  1. Preheat oven to 400°F (200°C).

  2. Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.

  3. Roast for 45-60 minutes, stirring once or twice, until edges of vegetables start to brown.

  4. Add contents of one baking sheet to a large pot with eight cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick, add one to two cups water.

  5. Add remaining roasted vegetables and simmer for about 15 minutes until hot.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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