Roasted Vegetable Soup

* Exported from MasterCook II *

ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stock:
4 carrots -- washed
3 ribs celery -- cut in half
2 tomatoes -- quartered
2 turnips, cleaned, -- trimmed & quartered
2 large onions -- peeled & quartered
1 leek -- trimmed & quartered
3 garlic cloves -- peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion -- chopped
1 cup celery -- chopped
1 cup carrots -- peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini -- chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock -- (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas


Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 - 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303