Roasted Vegetable Soup
Makes 3 (1 ½ cup) servings
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  1. 2 TBSP olive oil
  2. 1 tsp dried rosemary leaves, crushed
  3. ½ tsp sea salt
  4. ¼ tsp pepper (or to taste)
  5. 2 cups sliced zucchini
  6. 1 sweet onion, halved lengthwise, sliced
  7. 1 red bell pepper, chopped
  8. 8-10 oz baby portabella mushrooms, sliced
  9. 3-5 garlic cloves, minced
  10. 15 oz chicken broth
  11. ¾ raw milk or almond milk
  12. 2 tbsp chopped fresh parsley
  1. Heat oven to 475°F. In small bowl, combine oil, rosemary, salt & pepper, mix well. Set aside.
  2. Place all cut vegetables in a large bowl, drizzle with the olive oil mixture and mix well to evenly coat all the vegetables. Place vegetables in a single layer on an un-greased baking sheet.
  3. Bake at 475° for 30 minutes or until vegetables are brown and tender, stirring halfway through baking time.
  4. In large saucepan, combine roasted vegetables, broth, cream (if using) and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.