Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, roasted vegetable soup. One of my favorites food recipe. This time, I’m gonna make it a bit unique. This will be really delicious.

This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Roasted veggies make the best soup for those cozy fall dinners! Cooking at Ravens: Creamy Roasted Vegetable Soup.

Roasted Vegetable Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roasted Vegetable Soup is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Vegetable Soup:

1. Get 1 pound tiny baby carrots
2. Prepare 4 cups chopped celery or sub with fennel
3. Make ready 2 cups whole kernel corn
4. Make ready 1 large turnip root
5. Take 2 medium sized Yukon gold potatoes
6. Get 1 pound Enokitake or Enoki mushrooms
7. Make ready 1/2 large onion
8. Prepare 1 quart vegetable juice drink like V-8
9. Get As needed salt
10. Make ready As needed extra virgin olive oil
11. Get To taste ground black pepper

A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you've got the perfect lunch to warm. This roasted root vegetable soup is simple to make but so full of flavor! It's cozy and perfect for a This soup is souper (haha??) easy to make!

Steps to make Roasted Vegetable Soup:

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.

You could just chop all the vegetables and add them. Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. 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. This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor.

So that is going to wrap this up for this tasty food roasted vegetable soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!