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ROASTED VEGETABLE SOUP

Picture
Picture
You can use this recipe as a model for just about any roasted vegetable soup. 
Ingredients for 4 servings:

2 red bell  peppers, cut into chunks
2 orange bell peppers, cut into chunks
2 medium tomatoes, sliced
2 carrots, peeled and cut into chunks
1 red onion, chopped
6 cloves garlic, peeled
1 ½ cup boiled water or
vegetable stock
Fresh Basil and oregano 
Italian seasoning 
2 tbsp. olive oil
Sea Salt and pepper

Preheat oven to 400 F. Put roughly chopped vegetables and herbs on a roasting pan. Sprinkle with salt, pepper and Italian seasoning. Add olive oil and toss well. Roast for 40 minutes. 

Transfer roasted vegetables into food processor and blend until smooth with water or vegetable broth, for about 1 minute. If you wish to make soup really smooth, pass it through a fine strainer.

Serve with fresh basil and some cheese.
Sincerely yours,
Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog