Recipe: Yummy Roasted Vegetable Soup

Roasted Vegetable Soup. Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska.

This soup brings out the rich flavors of kale and leaves out its typical bitterness. Variations, tips and what you will need: Add rotisserie chicken and/or wild rice if desired! You will need a blender, I love my BlendTec. You can cook Roasted Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Vegetable Soup

1. Prepare 1 pound of tiny baby carrots.
2. You need 4 cups of chopped celery or sub with fennel.
3. Prepare 2 cups of whole kernel corn.
4. You need 1 of large turnip root.
5. It's 2 of medium sized Yukon gold potatoes.
6. Prepare 1 pound of Enokitake or Enoki mushrooms.
7. It's 1/2 of large onion.
8. Prepare 1 quart of vegetable juice drink like V-8.
9. Prepare As needed of salt.
10. It's As needed of extra virgin olive oil.
11. You need To taste of ground black pepper.

Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! This roasted root vegetable soup is perfect for the winter! Root vegetables are vegetables that are actually the "root" off the plant, which means that they grow underground rather than on top of the soil. This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor.

Roasted Vegetable Soup step by step

1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes..
2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes..
3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end..
4. When trimmed add to the soup with the vegetable drink.
5. Slow simmer covered for 40 minutes..

The aroma of the roasted vegetables will evoke memories of old-fashioned, home-style meals. Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come! This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour! A medley of vegetables mellowed with cream makes a pleasing first course for a holiday dinner.