Sherry's Fall Roasted-Vegetable Soup

 sherry7140940
0
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Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

8 servings

What You Need

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Make It

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  • Preheat oven to 500°F. Toss first 6 ingredients together. Place in roasting pan. Bake for 45 min or until browned, stir occasionally.
  • Squeeze garlic cloves to extract pulp. Place pulp, veggies, broth and water in lg Dutch oven, over med heat. Bring to boil, reduce heat, simmer, uncovered for 10 min.
  • Place 1/3 of veggie mix in a blender; process until smooth. Repeat with remaining mix. Return to pan; add milk, salt and pepper. Cook over med heat until heated through. Ladle into decorative bowls, top with dollops of sour cream.

Notes

A great way to use garden veggies, or fresh from the Farmer's Market veggies. Very filling dish. You can always serve it with a simple salad of greens and fruit.

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