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Roasted Fall Vegetable Soup

This is an easy, hearty soup for the cooler fall weather.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • Roasted Fall Vegetables
  • 1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
  • Coarse salt and ground pepper
  • Bread or crackers, for serving (optional)


  1. Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.

  2. Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

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