Roasted Veggie Soup
Author: Shirley Braden
Ingredients
  • 1 cup roasted veggies (your choice)
  • ¾ cup tomato juice
  • 1 cup broth (chicken or vegetable)
  • Spices and herbs (optional, to taste)
Instructions
  1. Add roasted veggies and tomato juice to Vitamix (or other blender or food processor capable of making a puree).
  2. With Vitamix on variable speed, start at level 5 and slowly increase to level 7 for a total of about 30 seconds until mixture is a fairly fine puree.
  3. Add cup of broth to Vitamix. Process on medium speed for a few seconds more until the mixture is well combined.
  4. At this point, you can actually heat the soup in your Vitamix (follow manufacturer’s instructions) or you can pour it into a small pot and heat on medium on your stove top until soup is warmed through.
  5. Serve.
Notes
Makes about 2 ½ cups of soup (one large bowl serving or two smaller servings).

To create the version shown, I roasted one sweet yellow bell pepper, one sweet orange bell pepper, about one fourth of a red onion, and about half a clove of garlic with some extra virgin olive oil drizzled on all. The oven temperature was 400 degrees and I roasted my veggies for about 20 minutes, stirring halfway through. You can use another oil or shortening, or even skip the oil if you watch your veggies and stir frequently while roasting. Any veggie that you love roasted will create a fabulous soup. The version that included roasted mushrooms was a very rich soup that was reddish brown in appearance. There are lots of terrific possibilities with this soup. For additional nutrition and/or preferences, feel free to add small amounts of greens, other veggies, chopped meat, seafood, etc.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/roasted-veggie-soup/