It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer.
ROASTED VEGETABLE SOUP
Start to finish: 1 hour (15 minutes active)
2 large yellow onions, cut into wedges
2 medium zucchini, diced
2 medium summer squash, diced
4 large carrots, peeled and diced
2 medium potatoes, peeled and diced
2 tablespoons vegetable or canola oil
Salt and ground black pepper
½ teaspoon ground cumin
1 quart low-sodium chicken or vegetable broth
Sour cream or yogurt, to serve
Chopped fresh cilantro or parsley, to serveView Entire Story
By Elaine Donnelly
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