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Roasted Fall Vegetable Soup

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Rate this recipe 4.3/5 (3 Votes)
Roasted Fall Vegetable Soup 1 Picture

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)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

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.

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