Roasted Vegetable Soup ___

Roasted Vegetable Soup


For the Soup:

  • 8 cups vegetable stock (Homemade or store bought, low sodium)
  • 2 large potatoes
  • 2 leeks
  • 2 onions ( red or white)
  • 2 carrots
  • 2 cloves of garlic
  • 2 cups cherry or grape tomatoes
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • unripened goat cheese ( Chevre) ***optional**


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!