Recipes

Roasted Vegetable Soup – Gluten Free!

Last Sunday my husband and I were on a roll. We made the delicious Italian Wedding Soup and also a delectable roasted vegetable soup, which is definitely one of my top 5 favorites now!

WHAT YOU WILL NEED:

6 carrots, peeled and cut into thirds
Tomatoes – we used a combination of 3 plum (halved) and 8 oz of cherry tomatoes (halved)
4 cloves garlic, chopped
1 lb. mini honey whole potatoes, cut in halves (you can use fingerling, russet, gold russet…)
1 onion, quartered
6 cups chicken stock (I opt for the gluten-free organic version at Costco)
1 bay leaf
2 tbsp. olive oil
Salt and pepper to taste

Place the carrots, tomatoes, garlic, and onion in a single layer on a baking sheet. Season with salt, pepper and olive oil. Bake in the oven at 425 degrees for 25 – 30 minutes.

Bring the chicken stock and bay leaf to a boil.

Once the veggies are done, add them to the chicken stock, and bring to a boil once again.

Once boiling, reduce the heat to a simmer for 15-20 minutes. With an emersion blender, blend until desired consistency. I like mine a tad chunky, but you can make it as smooth or chunky as you like.