Roasted Fall Vegetable Soup

Photo by Kathleen M.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • •6 cups (about 1/2 recipe) Roasted Fall Vegetables

  • •1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)

  • •Coarse salt and ground pepper

  • •Bread or crackers, for serving (optional)

Directions

1.Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula. 2.Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

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