Roasted Garden Vegetable Soup

Name: Roasted Garden Vegetable Soup
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 can 28 oz diced/whole tomatos; 2 garlic cloves; 2 red bell pepper, sliced; 4 medium size carrots, chopped; 1 large yellow onion, chopped; 3 garlic cloves; 1/2 cup olive oil; salt; pepper; 1/2 tsp red pepper flakes; 1 tbsp basil; 1/2 tsp thyme; 1/2 tsp oregano; 4 cup chicken or vegetable broth

Victoria @vic_cooks

Carnduff, Saskatchewan

Roasted Garden Vegetable Soup

Victoria @vic_cooks

Carnduff, Saskatchewan

Saved

Ingredients

1 hour 30 mins

6 servings

2 can28 oz diced/whole tomatos
2garlic cloves
2red bell pepper, sliced
4medium size carrots, chopped
1large yellow onion, chopped
3garlic cloves
1/2 cupolive oil
salt
pepper
1/2 tspred pepper flakes
1 tbspbasil
1/2 tspthyme
1/2 tsporegano
4 cupchicken or vegetable broth

Saved

Steps

1 hour 30 mins

1

Pre-heat oven to 400°. In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper. Transfer to baking dish and roast for approximately 40 minutes. *I also added a bit of basil*
2

Chop up remaining garlic, carrots and onion. Saute until tender.
3

In a large pot, combine leftover tomato juices with soup stock.
4

Add sauteed onion, carrots and garlic to pot. Add spices. Bring to a simmer.
5

Add roasted veggies. Simmer on medium low heat for 20 minutes
6

Let soup cool down completely, then put through food processor until you reach your prefered consistency. I blend mine until creamy.
7

Re-heat and enjoy :)