Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted vegetable soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. You can roast vegetables with the intention of making this soup or you can use whatever roast vegetables you have leftover to make this soup a part of your next-day meal plan.
Roasted Vegetable Soup is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Roasted Vegetable Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetable Soup:
- Take 1 pound tiny baby carrots
- Prepare 4 cups chopped celery or sub with fennel
- Make ready 2 cups whole kernel corn
- Make ready 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Get 1 pound Enokitake or Enoki mushrooms
- Get 1/2 large onion
- Prepare 1 quart vegetable juice drink like V-8
- Get As needed salt
- Get As needed extra virgin olive oil
- Take To taste ground black pepper
This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor. The aroma of the roasted vegetables will evoke memories of old-fashioned, home-style meals. This roasted root vegetable soup is perfect for the winter! 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!
Steps to make Roasted Vegetable Soup:
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- 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.
- 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.
- When trimmed add to the soup with the vegetable drink
- Slow simmer covered for 40 minutes.
Learn how to make Roasted Vegetable Soup. 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. This soup can be made up to two days ahead.
So that is going to wrap it up with this special food roasted vegetable soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
