
Janet Perry
Wellness
Roasted Vegetable Soup
4 Servings (approximately)
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1 Pint Cherry Tomatoes
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1 Medium Zucchini, cut into chunks
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1 Red Pepper, seeded and diced
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1 Yellow Pepper, seeded and diced
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2 Tbsp. Olive Oil
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2 Tsp. Dried Thyme
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2 Tsp. Dried Oregano
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12 Cloves Garlic, peeled
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1 Red Onion, chopped
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6 Cups Water
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Green Onion, optional
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Preheat oven to 425 degrees.
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Place tomatoes, zucchini, peppers, garlic, and onion in a shallow roasting pan and drizzle with olive oil. Sprinkle with thyme and oregano; stir to coat. Bake for 40 minutes, or until everything is browned.
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Transfer in batches to a blender, add water and pureé.
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Set aside to cool, then store in a container in the refrigerator.
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If you like, garnish with a chopped green onion and enjoy cool or warm.
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Please don’t reheat in the microwave, gently warm up over medium heat in a pot on the stove.