ROASTED FALL VEGETABLE SOUP

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Roasted Fall Vegetable Soup image

This is an easy, hearty soup for the cooler fall weather.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 4

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)

Steps:

  • 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.
  • 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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