Roasted Vegetable Soup

Sometimes you just have to eat your veggies. I found this recipe on a Vegan A Go-Go podcast I was listening to one day.

Next time, I'll grill the veggies and add some red pepper flake, but that's just me. As it is, it's a good recipe for a cold day. This might also be good in the summer, served cold.

Makes: 3-4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 medium onion, chopped
• 4 Roma tomatoes, chopped
• 1 medium red pepper, chopped
• 1 zucchini, chopped
• 1 medium carrot, chopped
• 2 T olive oil
• 1 T garlic, minced
• 4 cups chicken broth
• 1/4 t dried thyme

1. Preheat oven to 425 F.

2. Spread veggies out on baking sheet and brush with oil. Roast for 10 minutes or until slightly browned.

3. In a saucepan, add some oil and cook the garlic for a minute. Add in the veggies, broth, and thyme. Bring to boil, reduce to simmer (BTBRTS) for 5 minutes.

4. Add salt and pepper and serve.