Rustic Roasted Vegetable Soup – a delicious recipe with vegetables, carrots, # baby zucs, portabellos, green onions, red bells. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Prepare 1 1/2 gallons of vegetable stock. Bring to simmer. It should have good savory flavor. Add two or three sprigs of cleaned thyme.
2
While stock is coming up
3
cut carrots and zucs diagnally into 1/2 inch pieces.
4
Quarter the starbursts.
5
Cut the sliced portabellos, red bells and green onion into 1/2 inch pieces.
6
Once the stock is simmering add the processed vegetables and bring back to simmer for ten to fifteen minutes.
7
Add cracked black pepper and salt to taste.
8
Note: a bit of cream can be added to lighten the color, and chicken stock can be substituted for the vegetable stock. I sometimes use a cornstach roux of cold vegetable stock and cornstarch to stablize the consistancy. And it can also be pureed' if a creamy soup is desired.
39
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: all vegetables are pre roasted or grilled:, 1 1/2# peeled baby carrots, 1 1/2# baby zucs, 1 1/2# baby starburst, and more.
Yes, Rustic Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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