Roasted Vegetable Soup Recipe
Position rack in centre of oven, then preheat to 400°F.
Toss potato, carrots, celery, onion, garlic and margarine in a small shallow roasting pan. Roast, stirring halfway, until vegetables are tender and just starting to brown, about 25 minutes.
Combine broth, basil and roasted vegetables in a blender. Blend to desired consistency. Stir in cheese and black pepper.
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Last updated: February 7th, 2021
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