Roasted Fall Vegetable Soup

By á-2478

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)

Preparation

Step 1

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.