Hearty Roasted Vegetables Soup

This soup is irresistible, with incredible flavor, due to the roasted veggies and spice combo

2 min read November 2, 2016

Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger

I know I know Chavi you’ll never let me forget that you thought of this one and also even tested it for me! Is a public thank you enough? In any case my sis sure is right — this soup is irresistible with incredible flavor due to the roasted veggies and spice combo. A “best-seller” label for this one!

INGREDIENTS

SERVES 10-12

4 small zucchini sliced into half circles
2 large carrots sliced into circles
2 large sweet potatoes sliced into circles and then quarters
1 box grape tomatoes
12 oz (340 g) baby bella mushrooms halved
1 8-oz (225-g) bag pearl onions
2 red peppers sliced into strips
cooking spray
salt for sprinkling
8-10 cups water
2 Tbsp pareve chicken soup mix
¼ tsp garlic powder
¼ tsp oregano
1 Tbsp brown sugar
salt and pepper to taste

PREPARATION

Preheat oven to 400°F (200°C).

Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.

Roast for 45-60 minutes stirring once or twice until edges of vegetables start to brown.

Add contents of 1 baking sheet to a large pot with 8 cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick add 1-2 cups water.

Add remaining roasted vegetables and simmer for about 15 minutes until hot.

VARIATION: Try this with sour cream for a delicious twist at a milchig meal.