Yield
10 servings (serving size: 1 cup)

This recipe was inspired by a friend who served a delicious tomato, potato, and carrot soup one rainy summer day on Martha's Vineyard. The soup was even better when the vegetables are roasted. Serve it with a hearty white Tuscan bread and salad.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.

Step 3

Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.

Step 4

Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.

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