Roasted Veggie Soup

Rating:

(0 votes) 0 0

Squash, tomatoes, zucchini and more add to the garden bounty in this soup.

Shared by

Ingredients

  • 2 small potatoes
  • 1 zucchini
  • 1 yellow squash
  • 1 small onion
  • 4 plum tomatoes
  • 2 carrots
  • cloves of garlic, chopped (to taste
  • 1 small can tomato sauce
  • 4 C. water
  • 4 cubes chicken bouillon
  • olive oil
  • pinch rosemary
  • pinch thyme
  • pinch basil
  • pinch parsley
  • salt and pepper

Our Readers Also Loved

Directions

Cut first six ingredients in bite sized chunks. Place in bowl and toss with a little olive oil to coat. Sprinkle with garlic, rosemary, thyme, basil, parsley, salt and pepper and toss to coat. Place evenly on a cookie sheet and bake at 450 degrees until roasted brown. Dissolve 4 bouillon cubes in 4 C. of water, add tomato sauce and heat through. Add roasted vegetables and simmer 5 minutes, adding a little garlic powder if needed for seasoning.


Around The Web