Roasted Vegetable Soup (Vegan)
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vegetable bouillon cube
Preheat oven to 425 degrees.
Chop all vegetables (except tomatoes) into small cubes and arrange in a large roasting pan or baking dish. Arrange whole garlic cloves on top of veggies.
Drizzle olive oil over top of veggies. Shake pan to spread the olive oil evenly throughout the dish. Be sure to add enough olive oil for browning.
Place 3 large tomatoes in a separate pan and add to the lower rack of the oven. Roast for 20 minutes and remove from oven to let cool.
Place veggies on the middle rack in the oven and roast uncovered for 45-60 minutes, stirring the ingredients every 10-15 minutes to prevent veggies from sticking to the pan.
Remove veggies from the oven when they begin to turn golden brown (but not crispy!)
Remove the skin from the cooled tomatoes and add them to a food processor with 1 cup of water, two bouillon cubes and the remaining herbs. Puree and remove from processor.
Add half of the roasted veggies to the food processor along with 1/2 cup of water, 1/2 cup of vinegar and 1 bouillon cube. Puree and remove from food processor.
Combine both purees and the remaining roasted veggies into a large pot. Stir, cover and simmer on low heat for 30-45 minutes.
Add salt and pepper to taste.
Last Updated: Mon, Jan 19, 2015