Roasted Vegetable Soup

When my parents' neighbors gave us a generous number of carrots, potatoes, and parsnips from their large and beautiful garden, I knew instantly what I would make with them: roasted vegetable soup. It's the perfect autumn dish: warm and flavorful and satisfying.

Preheat oven to 400 degrees Fahrenheit.

Wash or scrub and slice:

3 carrots

2 leeks

1 parsnip

2 potatoes

Toss sliced vegetables with:

1 1/2 tablespoon olive oil

Spread on a cookie sheet.

Sprinkle with:

salt and pepper to taste

Bake for 20-30 minutes

until the vegetables are soft

and have golden edges.

Combine in a pot:

tomato soup and chicken broth

(in your preferred proportions)

to make 3-4 cups of broth

(depending on how brothy you like your soups).

Add roasted vegetables to broth and bring to a boil.

Sample and adjust seasonings as desired.

Garnish with freshly grated Parmesan cheese

and serve with crackers or fresh bread.

Enjoy!

This time I sliced and roasted about quadruple the amount of vegetables and froze the surplus for use in future soups. I hope it works as well as I think it will because this soup is one of my favorites!

P.S. If you haven't entered my two-year blogiversary giveaway yet, please do!