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.
Salt and pepper to taste! What is your all-time favorite soup?
Leah Courtney says
This looks good. I eat gluten free and am always looking for new recipes.
I’m stopping by from BYB.