Roasted Vegetable Soup

A deep, rich, velvety soup made with roasted vegetables

For 8 Person(s)

Clean and coarsely chop all veggies and place in a baking dish.
Drizzle with olive oil and sprinkle with salt and pepper.
Place in a 425F oven for 1 hour or until nicely roasted and caramelized.
Once nicely roasted, remove veggies from tray and place in a food mill.
Place vegetable stock in a large pot and begin milling veggies (medium blade) into stock until all the veggies have gone through and you are left with nothing but dry skins and fibers.
**I don't recommend using a blender in place of the mill because it will not remove skin and fibers.**
Using a medium blade will allow some larger chunks of vegetables to pass through while keeping the fibers and skins out.
The result is a super rich vegetable content in your soup.
This can be heated through and served immediately but I like to simmer this mixture for 2 hours using a wisk to stir occasionally.
In doing so, the soup will reduce by almost half creating a wonderfully thick and hearty soup.
Roasting the veggies gives it a deep, rich color and a sweet earthy taste unlike any "boiled" vegetable soup you would usually have.
All it takes it one extra step and a little more time but trust me, it's worth it!