Roasted Vegetable Soup (Vegan)
vegetable bouillon cube
1Preheat oven to 425 degrees.
2Chop 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.
3Drizzle 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.
4Place 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.
5Place 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.
6Remove veggies from the oven when they begin to turn golden brown (but not crispy!)
7Remove 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.
8Add 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.
9Combine both purees and the remaining roasted veggies into a large pot. Stir, cover and simmer on low heat for 30-45 minutes.
10Add salt and pepper to taste.
Originally Posted: Tue, Sep 17, 2013