Roasted Vegetable soup
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- 1 bulb of garlic
- 1 small leek
- 7 tablespoon(s) olive oil
- 2 carrots
- 1 large onion, chopped
- 6 cup(s) vegetable broth
- 1.Heat the oven to 425°F. Cut the top 1/3 off the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat.
- 2.Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
- 3.Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
- 4.Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
- 5.Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
- 6.Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.
This recipe is a personal recipe added by Ivadon55 and has not been tested or endorsed by MyRecipes.
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Roasted Vegetable soup Recipe at a Glance
- COURSE: Soups/Stews