Hearty Roasted Vegetable And Herb Soup The Kids Wi Recipe

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Hearty roasted vegetable and herb soup the kids wi

sylvia bourque


The secret to making this hearty soup is all about getting maximum flavor from the veggies, which is easy to achieve by roasting. Take leeks, onions, tomatoes, carrots and garlic, and chop them into large pieces. Then place your veggies on a baking sheet and drizzle with olive oil, tossing until they are coated evenly.

Season with a little salt and pepper and pop them in the oven to roast for about 15 minutes. You don’t want them tto soften too much or they will fall apart in your soup. When the veggies are done, add them to vegetable broth in a dutch oven, on medium high heat. Stir in dr

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8-10 servings


15 Min


40 Min


Stove Top


2 l
leeks (cleaned tops removed) white parts chopped large
tomatoes, quartered
1 medium
red onion, chopped (large pieces)
whole carrots, chopped (about 1" pieces)
2 clove
garlic, chopped
2 Tbsp
olive oil
32 oz cans vegetable broth
1 Tbsp
dried basil
1 tsp
ground sage
salt and pepper to taste

Directions Step-By-Step

1.Preheat oven to 400 degrees.
2.Spread leeks, tomatoes, pearl onions, carrots and garlic on a lipped cookie sheet and drizzle olive oil over vegetables; toss to coat. Season with salt and pepper. Roast vegetables, uncovered, 15-20 minutes, stirring halfway through. Remove from oven, set aside.
3.Pour vegetable broth into Dutch oven; heat on medium high. Add roasted vegetables and stir in basil and sage. Bring to a boil then reduce heat; simmer uncovered about 20 minutes.
4.Add salt and pepper to taste and enjoy.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American