Roasted Fall Vegetable Soup
By á-2478
Rate this recipe
4.3/5
(3 Votes)
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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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