Roasted Vegetable Soup

Roasted Vegetable soup is a good recipe for leftover roasted vegetables....... Whenever I make roasted vegetables, I make a lot so that the next day I can make this hearty soup...

This is a very simple and healthy soup. Best way to make people to eat all the vegetables..... All these vegetables are not always stable for this soup, I used to add any vegetable I have in hand. Some times I even roast some tomatoes instead tomato pure.... This is a very comforting soup in cold winter.

Ingredients :

Roasted Vegetables - 2 cups
Vegetable stock - 4 cups ----- recipe
Tomato puree - 1/2 cup
Dried basil - 1 teaspoon
Garlic - 2 cloves
Butter - 2 tablespoon
Salt for taste
Freshly ground black pepper

For Roasted Vegetable :
Carrots – 2
Red bell pepper – 1
Green bell pepper – 1
Orange bell pepper – 1
Zucchini – 1
Potato - 2
Celery – 3 stalks
Cauliflower – 10 florets
Red onion – 1
White onion – 1
Salt – 1 teaspoon
Black pepper – 2 teaspoon
Olive oil – ¼ cup

Procedure :

Preheat the oven to 400 degree
1. Cut all the vegetables almost in the same size.

2. Place it in the large casserole dish.



3. Drizzle them with olive oil, salt and pepper.

4. Now pop in the oven and roast it for 45mins or until all the vegetables is soft and cooked.



5. In a large saucepan, heat the butter and add the chopped garlic, Then add the tomato puree and simmer it for 2 mins....Now add 4 cups of vegetable stock and bring it to a boil.

6. Now coarsely puree the roasted vegetables and add it to the sauce pan and simmer it for 5 mins and add basil and salt and pepper if needed. If the soup is very thick more vegetable stock can be added.

While serving i used to stir in some butter and top it with some fresh cream.... These are optional..