Roasted Vegetable Soup
Roasted Vegetable Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted vegetable soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Add broth, beans, peas, vinegar, seasonings and roasted vegetables. 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. When completely done, roasted vegetables are very tender, browned and slightly shriveled.

Roasted Vegetable Soup is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Roasted Vegetable Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Vegetable Soup:
  1. Make ready 1 pound tiny baby carrots
  2. Get 4 cups chopped celery or sub with fennel
  3. Prepare 2 cups whole kernel corn
  4. Get 1 large turnip root
  5. Take 2 medium sized Yukon gold potatoes
  6. Prepare 1 pound Enokitake or Enoki mushrooms
  7. Make ready 1/2 large onion
  8. Take 1 quart vegetable juice drink like V-8
  9. Take As needed salt
  10. Prepare As needed extra virgin olive oil
  11. Get To taste ground black pepper

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. 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.

Steps to make Roasted Vegetable Soup:
  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.

Pour in the vegetable broth and bring to a simmer, uncovered. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth. The aroma of the roasted veggies will evoke memories of old-fashioned meals, comfort food at its finest!

So that’s going to wrap it up with this special food roasted vegetable soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!