How to Prepare Perfect Roasted veggie soup

Roasted veggie soup. Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture.

It's suitable for vegan, paleo and dairy free diets. Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. You can cook Roasted veggie soup using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roasted veggie soup

1. You need 3 of large carrots.
2. It's 1 head of broccli.
3. You need 1 of squash.
4. Prepare 4 cloves of garlic, raw or roasted.
5. You need 4 sprigs of oregano, fresh.
6. Prepare 1 can of beef broth.
7. Prepare 1 can of chicken broth.
8. It's to taste of salt and peper.

The soup is then blitzed with a hand held blender until completely smooth and seasoned to taste with salt and pepper. When serving I top with grated pecorino cheese and extra pepper, the pecorino adds saltiness to the sweet vegetables and gives the soup such a wonderful flavour. Scoop the eggplant pulp from the skin and place it in a large stockpot. Remove the garlic from its skins and add to the pot as well as the other vegetables, oregano, and bay leaf.

Roasted veggie soup instructions

1. Chop garlic and remove leaves from oregano sprigs, set aside..
2. Heat oven to 425°..
3. Wash and place veggies on baking sheet or oven rack..
4. Roasted veggies for 20 minutes, additonal time as needed..
5. Add broth, herbs, rough chop roasted veggies to stock pot. Season to taste with salt and peper. Simmer for 20 minutes..
6. Remove pot from heat and use emulsion blender until mixed well..
7. Season to taste then simmer covered for additional 10 minutes..
8. To freeze and reheat later : wait until soup is completely cooled then fill quart plastic bags and feeeze flat on baking sheet for 2 hours..

Vegetable Soup Recipes Quick and Easy Vegetable Soup Quick and Easy Vegetable Soup. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Toss the vegetables with the olive oil until they're nicely coated and add the rosemary. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. It's filling, healthy, family-friendly, and can be made from scratch in less than one hour!