Roast Vegetable Soup
Roasted Vegetable Soup
Roasted Vegetable Soup with Garlic
Barley and Roasted Vegetable Soup
Roasted Vegetable Soup
Pasta and Roasted Vegetable Soup


Roast Vegetable Soup

by The Vegetarian Society

Serves 2-4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

750 ml / 1 1/4 pint vegetable stock
For the roasted vegetables:
1 kg / 2 lb mixed vegetables
3 Tbsp olive oil
4 sprigs rosemary or thyme, or a handful sage leaves
salt and black pepper, to taste
juice 1 lemon (optional)

Preheat the oven to 200C / 400F/Gas6.
Chop the vegetables into bite sized pieces. Garlic cloves should be
skinned and left whole. Place in a roasting tin.
Mix the oil with the herbs and seasoning, and the lemon juice if
using. Pour over the vegetables and toss thoroughly. Place in the
preheated oven and bake for 30-40 minutes until the vegetables are
tender and well browned.
Place in a saucepan with the vegetable stock. Bring to the boil and
then simmer for 5 minutes. Cool.
Blend half of the mixture, then return to the pan to reheat.
Serve with crusty bread.

Source:
http://www.bbc.co.uk/food/recipes/da...oup_6537.shtml





Roasted Vegetable Soup

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

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.

Source: http://www.recipesource.com/soups/so...egetable1.html





Roasted Vegetable Soup with Garlic (Vegan)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

1 large Eggplant, halved lengthwise
2 large Yellow onions -- quartered
Olive oil
1 large Sweet red pepper -- cored, quartered
3 Plum tomatoes -- halved
3 Clove Garlic
1/2 tsp Dried thyme -- crumbled
1/2 tsp Dried basil -- crumbled
1/4 tsp Salt or to taste
1/8 tsp Black pepper
6 cup Stock

Preheat oven to 400 f. Arrange the eggplant and
onions in a large shallow baking pan, brush the cut
sides with 1 1/2 teaspoons of the oil, and bake for 20
minutes. Add the red pepper, tomatoes and garlic to
the pan; brush the cut sides with the remaining 1 1/2
teaspoons of oil. Sprinkle the thyme, basil, salt and
black pepper over the vegetables and bake 20 minutes
more or until tender.

Set aside the red pepper and 1 eggplant half.
Chop the remaining half eggplant, onions, tomatoes,
and garlic and transfer them to a large saucepan. Add
the stock, bring it to a boil, then lower the heat and
simmer the mixture, stirring occasionally, for 20
minutes. Meanwhile, peel the red pepper and dice the
pulp. Dice the reserved eggplant.

In a food processor or blender, working in
batches if necessary, whirl the cooked mixture until
pureed. Return the puree to the saucepan and stir in
the diced eggplant and red pepper. Simmer the soup for
5 minutes or until heated through. Makes 6 1 1/2 cup
servings.

Source: http://www.recipesource.com/soups/soups/10/rec1032.html





Barley and Roasted Vegetable Soup

Warm yourself with this savory flavored soup on a cold,
wintry day.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour 40 Minutes.
Ready in: approx. 2 Hours .
Makes 4 servings.

3 tablespoons butter
4 large plum tomatoes, halved lengthwise
3 medium carrots, trimmed, peeled, quartered
6 ounces fresh crimini mushrooms, thickly sliced
1 large onion, cut into
1-inch wedges through root end
1 red bell pepper, quartered
1 medium zucchini, trimmed, halved lengthwise
1 teaspoon rosemary
3 garlic cloves, minced
2 tablespoons olive oil
8 cups (or more) canned vegetable broth
1 1/2 ounces package dried porcini mushrooms, broken into pieces
3 large fresh thyme sprigs
1 1/2 teaspoons Savory Market Roasted Vegetable Broth Flavor
1 bay leaf
1 cup quick pearl barley
Chopped fresh parsley

Preheat oven to 450 degrees F. Melt butter and oil in a
large Pyrex baking pan. Arrange tomatoes and next 7
ingredients on sheet. Toss the vegetables and rosemary with the
butter and oil; sprinkle with salt and pepper. Roast until
vegetables are tender and brown around edges, stirring
occasionally, about 45 minutes.

Coarsely chop the roasted vegetables and transfer the
vegetables, Savory Market Roasted Vegetable Broth Flavor and
garlic to the large stock pot. Add 1/2 cup vegetable broth to
the Pyrex baking pan and scrape up browned bits; add to
pot with vegetables. Add 7 1/2 cups broth, dried porcini,
thyme, and bay leaf to pot. Bring to boil. Reduce heat to
medium; cover and simmer until vegetables and porcini are very
tender, about 20 minutes. Add barley and bring to boil.
Reduce heat to medium; cover and simmer until barley is
tender, about 20 to 30 minutes. Season the soup to taste with
salt and pepper. Sprinkle with parsley and serve.

Source: http://www.souprecipe.com/az/BrlyndRstdVgtblSp.asp





Roasted Vegetable Soup



This delicious, vegetable-filled broth can be served by itself or used
as a base for other soups. This recipe oven-roasts the vegetables
before adding to the soup liquid, enhancing their flavor. The aroma of
the roasted vegetables will evoke memories of old-fashioned,
home-style meals. It's comfort food at its finest.



3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt, and black or red pepper to taste

Preheat oven to 500 degrees. Place the carrots, celery and onion in
a small (8x8-inch) nonstick pan or dish with the olive oil. Toss to
coat the vegetables. Bake for 10 minutes.
Remove pan from oven, add the garlic, and toss again. Bake for
another 10-15 minutes until the vegetables are browned.
Remove pan from oven, add 1 cup of water and stir to loosen any
vegetables that may be stuck. Pour this into a pot with the remaining
ingredients. Bring to a boil, reduce heat, cover, and simmer for 30
minutes.
Season to taste with salt, and black or red pepper, and serve or
use as the base for other soups, stews or pasta dishes.

Source:
http://www.drweil.com/app/cda/drw_cd...-recipeId=2042





Pasta and Roasted Vegetable Soup

Serves 46

This soup - hearty chunks of roasted Mediterranean vegetables and
pasta in a light tomato broth, with a hint of Parmesan - has proved to
be one of our most consistently popular recipes. At Soup Opera, we
garnish the soup with extra Parmesan cheese and chopped flat-leaf
parsley. Chef Jon Ganna also recommends a drizzle of extra virgin
olive oil.

1 green pepper, coarsely diced
1 red pepper, coarsely diced
1 yellow pepper, coarsely diced
2 carrots, coarsely diced
2 courgettes, coarsely diced
1 small onion, coarsely diced
4 Tbsp olive oil
pinch dried mixed herbs
1.5 litres vegetable stock
140g chopped tomatoes
1 tsp tomato puree
80g fusilli (pasta spirals)
40g Parmesan cheese, finely grated
chopped flat-leaf parsley, to serve

Set grill to high.
Place peppers, carrots, courgettes and onions in a baking tray. Brush
half the oil over the vegetables and sprinkle with the herbs. Place
baking tray under the grill for 23 minutes or until vegetables are
slightly caramelised. Remove and set aside.
Place the rest of the olive oil in a pan with the stock. Bring to the
boil and add the chopped tomatoes, tomato puree and pasta spirals.
Cook for 510 minutes until pasta is soft.
Add the vegetables, garnish with Parmesan cheese and chopped flat-leaf
parsley and serve.

Source:
http://www.ivillage.co.uk/food/whosc...165642,00.html





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