Roasted Vegetable Soup

“Fairly simple recipe you can adjust to your tastes. Feel free to use any veggies in season. Serving size is just a guess.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely chop vegetables into bite size pieces.
  2. Spread out veggies on the 2 pans.
  3. Spray with olive oil or Pam.
  4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
  5. Put 1 qt chicken broth in stockpot.
  6. Add remaining ingredients and roasted veggies.
  7. Heat through.

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