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Roasted Vegetable Soup (Recipe by Biltmore Culinary Academy)

March 4, 2014 by Dawna Stone

Roasted Vegetable Soup (Recipe by Biltmore Culinary Academy)
Servings
2
Servings
2
Roasted Vegetable Soup (Recipe by Biltmore Culinary Academy)
Servings
2
Servings
2
Ingredients
  • 2 zucchinibatonnet
  • 2 carrotsbatonnet
  • 2 tomatoesbatonnet
  • 2 red peppersbatonnet
  • 2 onionsbatonnet
  • 2 potatoesbattonet
  • chicken brothorganic, low-sodium preferred
  • extra virgin olive oil
  • salt and pepperto taste
Servings:
Instructions
  1. Pre heat the oven to 425 F.
  2. Batonnet the zucchini, carrots, tomatoes, red peppers, onions, and potatoes.
  3. Place the vegetables in a single layer on a roasting pan and lightly drizzle the olive oil and salt and pepper.
  4. Roast the vegetables for 25-30 minutes.
  5. Place the roasted vegetables in medium to large pot.
  6. Add enough chicken broth to cover by 1 inch. Bring to boil. Cover and lower to simmer. Cook for 20 minutes.
  7. Puree soup with immersion blender or food processor. Alternatively, allow the soup to cool and puree in a blender.
  8. Adjust seasoning and serve hot. Garnish with basil.
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