Soups And Stews

Roasted Vegetable Soup

Ahhh…… Soup. Warm, filling and simply delicious in all its many forms. You can scoop it into a bowl and sit snuggled on the couch with t.v remote in hand watching some sort of drama or you can dress it up for a date night with the hubby or boyfriend. Soup is so versatile that you can do anything with it and it fits all sorts of styles.

You can have it for brunch, lunch, dinner or for a midnight snack. Either way, you have it, It turns out perfect every time. In this recipe, I pair roasted vegetables with herbs and pasta for a delectable soup everyone will enjoy.

INGREDIENTS:

1 onion, diced 1 inch thick

2 zucchini, diced 1/2 inch thick

2 squash, diced 1/2 inch thick

3 carrots, diced 1/2 inch thick

1 tsp thyme, chopped

8 cups vegetable broth

2 cups fusilli pasta, dried

juice of 1/2 lemon

salt and pepper

Olive oil (optional)

DIRECTIONS:

  1. Heat the oven to 425*
  2. Place the onion, zucchini, squash, carrots, salt, pepper, and 1 to 2 tbsp olive oil if using. Toss to coat well. Cook for about 20 to 25 minutes or until the vegetables are tender and golden brown.
  3. In a large pot bring the broth to a simmer and add the pasta and thyme. Cook for about 3 minutes and add in the vegetables and lemon juice. Cook until the pasta is tender (al dente)
  4. Check the seasoning and add more salt and pepper if needed. Serve warm.

 

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