Roasted Fall Vegetable Soup

1. 1

   toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).

2. 2

   roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.

3. 3

   take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.

4. 4

   add additional salt and pepper and cayenne pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.