Roasted Vegetable Soup
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Everyday Food, September 2003
51 Ratings
- 5 star values: 10
- 4 star values: 11
- 3 star values: 17
- 2 star values: 13
- 1 star values: 0
Anonymous
Rating: 5 stars
This soup is easy to make, serves as a great base for improvisation, freezes great and is delicious. I made it for my family when we started our weekly vegetarian day and it helped win them over.
Anonymous
Rating: Unrated
This is an excellent and delicious base recipe. I made changes to fit my family's taste and for ease:
1. used coconut oil instead of olive
2. added 1/2 tsp coriander while simmering
3. used vine tomatoes instead of beefsteak
4. reduced the liquid quite a bit more
5. used an immersion blender to puree
This is even better the next day, and it freezes beautifully. I will be making this again and again.
Anonymous
Rating: Unrated
This is one of the best recipes ever! So simple and healthy. I have made it many times and the whole family loves it!
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