Roasted Vegetable Soup

Serves 4



  • 3 large carrots, peeled and coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 tbsp. extra-virgin olive oil
  • 8 cloves garlic, chopped
  • 4 cups water
  • ¼ cup dried mushroom pieces (Italian porcini works well)
  • ¼ teaspoon dried thyme
  • Salt to taste
  • Black or red pepper to taste


  1. Preheat oven to 500°F. Place the carrots, celery and onion in small, nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

  2. Remove pan from oven and add the garlic. Toss again and bake for another 10-15 minutes until the vegetables are browned. Remove pan from oven, add 1 cup of water and stir to loosen any stuck vegetables. Pour this into the pot with the remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

  3. Season to taste with salt and pepper. Serve or use as the base for other soups, stews or pasta dishes. 


Nutrition Facts


Calories: 90

Total fat:  5g

Saturated fat: 1g

Cholesterol: 0mg

Sodium:  65mg

Carbohydrates: 12 g

Fiber:  3g

Sugar: 2g

Protein: 2 g