roasted vegetable soup (vegan)

How To Make roasted vegetable soup (vegan)

• 1

  Preheat oven to 425 degrees.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

  Remove veggies from the oven when they begin to turn golden brown (but not crispy!)
• 7

  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.
• 8

  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.
• 9

  Combine both purees and the remaining roasted veggies into a large pot. Stir, cover and simmer on low heat for 30-45 minutes.
• 10

  Add salt and pepper to taste.
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