Roasted Vegetable Soup Recipe

Roasted Vegetable Soup Recipe

40-minute recipe Serves 2
Roasting vegetables hot and fast caramelizes their natural sugars, concentrating their flavour. This process gives vegetable soup recipes richer flavour (compared to boiled or simmered vegetables). Tip: When blending hot vegetables, be sure to let a small amount of heat escape through the lid, to avoid pressure build up in your blender.
40-minute recipe Serves 2

Directions

Prep: 15-minute | Cook: 25-minute
  • 1

    Position rack in centre of oven, then preheat to 400°F.

  • 2

    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.

  • 3

    Combine broth, basil and roasted vegetables in a blender. Blend to desired consistency. Stir in cheese and black pepper.

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