1.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
doesnt dissapoint
hearty roasted vegetable soup can this hearty roasted vegetable soup be frozen?
Should be fine.
Amazing soup!
great! did not freeze well though
This is by far the best most tasty rich tasting vegetable soup made it tons of times only one i make when want veg soup. Little bit of work but it’s a wow soup so really worth effort.
Super versatile recipe I tweaked the recipe a bit and it was just delicious. I skipped the tomatos and peppers and used regular white onions instead of pearl onions.
Your variations sound delicious- thank you for sharing!