Roasted Vegetable Soup
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| Servings |
| 4 |
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Roasted Vegetable Soup
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Ingredients
- 4 carrots
- 1 red bell pepper
- 1 medium sweet potato
- 1 zucchini
- 1 yellow squash
- 1 large tomatoseeded
- 1/2 large yellow onion
- 1 jalapeno pepper
- 2tablespoons extra virgin olive oil
- 4cups vegetable broth
- sea salt
- Ground black pepper
- 1tablespoon fresh basilchopped (optional)
Servings:
Instructions
- Preheat the oven to 400 degrees.
- Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
- Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
- In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
- Sprinkle with chopped basil and serve.
