How To Cook Roasted Vegetable Soup

We can cook Roasted Vegetable Soup by using 11 ingredients and 5 steps. Here is how you cook Roasted Vegetable Soup.

Ingredients of Roasted Vegetable Soup

1. You need to prepare 1 pound of tiny baby carrots.
2. Prepare 4 cups of chopped celery or sub with fennel.
3. Prepare 2 cups of whole kernel corn.
4. You need to prepare 1 of large turnip root.
5. You need to prepare 2 of medium sized Yukon gold potatoes.
6. You need to prepare 1 pound of Enokitake or Enoki mushrooms.
7. You need to prepare 1/2 of large onion.
8. Prepare 1 quart of vegetable juice drink like V-8.
9. You need to prepare As needed of salt.
10. Prepare As needed of extra virgin olive oil.
11. You need to prepare To taste of ground black pepper.

Roasted Vegetable Soup directions

1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes..
2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes..
3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end..
4. When trimmed add to the soup with the vegetable drink.
5. Slow simmer covered for 40 minutes..

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