How to Cook Appetizing Roasted Vegetable Soup

Roasted Vegetable Soup. 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. Use up roasted vegetables and a little flavorful cheese to whip together a creamy soup without the Transfer soup to a small saucepan.

This mixed vegetable soup is about to be your new go-to soup recipe. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! This Roasted Root Vegetable Soup is an absolutely wonderful way to usher in the fall! You can have Roasted Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted Vegetable Soup

1. You need of tiny baby carrots.
2. You need of chopped celery or sub with fennel.
3. Prepare of whole kernel corn.
4. It's of large turnip root.
5. Prepare of medium sized Yukon gold potatoes.
6. Prepare of Enokitake or Enoki mushrooms.
7. Prepare of large onion.
8. It's of vegetable juice drink like V-8.
9. You need of salt.
10. Prepare of extra virgin olive oil.
11. You need of ground black pepper.

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix. Variations, tips and what you will need: Add rotisserie chicken and/or wild rice if desired! You will need a blender, I love my BlendTec. Top roasted vegetable soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.

Roasted Vegetable Soup step by step

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..

Full ingredient & nutrition information of the Roasted Vegetable Soup Calories. Learn how to make Roasted Vegetable Soup. This roasted root vegetable soup is perfect for the winter! Root vegetables are vegetables that are actually the "root" off the plant, which means that they grow underground rather than on top of the soil. A medley of vegetables mellowed with cream makes a pleasing first course for a holiday dinner.