Oven Roasted Vegetable Soup

Recipes

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• Eggplant Soup
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• Garlic Seseame Cauliflower
• Grandma's Potato Salad
• Grilled Lasagna
• Guilt-Free Brownies
• Homemade Salsa & Guacamole
• Lime Herb marinated Chicken
• Oven Roasted Vegetable Soup
• Portobello Mushrooms
• Quick Recipes
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• Red Beans And Brown Rice
• Rice Varieties
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• Shepard's "Veggie" Pie
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• Spicy Eggplant
• Spinach & Artichoke Dip
• Spinach Lasagna
• Super-Six Layer Dip
• Sweet Potato Casserole
• TVP Chili
• Vegetarian Chili
• Veggie Casserole
• Veggie Stuffed Quesadilla

Ingredients

• 4 carrots, washed
• 2 zucchini, washed
• 3 ribs celery, cut in half
• 2 tomatoes, quartered
• 1 eggplant, quartered
• 2 potatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoon dried thyme
• 1/4 cup olive oil
• 8 cups vegetable stock

Directions

1. Preheat oven to 400 degrees.
2. Spread all the vegetables out on a baking sheet.
3. Sprinkle with the thyme and drizzle with oil.
4. Roast for 1 hour or until well browned.
5. Transfer vegetables to a large pot, cover with stock.
6. Bring to a simmer and cook for 45 minutes.
7. Cool and strain

Bon Appetit!