ROASTED VEGETABLE SOUP

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Roasted Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 11

4 carrots, washed
3 ribs celery, cut in half
2 tomatoes, quartered
2 turnips, cleaned, trimmed and quartered
2 large onions, peeled and quartered
1 leek, trimmed and quartered
3 garlic cloves, peeled
2 teaspoon dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water

Steps:

  • Preheat oven to 400 degrees. Spread all the vegetables out on a baking sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or until well browned. Transfer vegetables to a large pot, cover with water and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and strain.

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