Roasted Vegetable Soup

Ingredients
olive oil
kosher salt
pepper
6 cups vegetable broth
red wine
8 cups chopped raw vegetables (any mix)
Ann’s Favorites:
red onions
sweet potatoes,
broccoli
garlic
grape tomatoes
yellow squash
Mushroom
Other Options
celery
green beans
asparagus
Your favorites

What to Do:
Preheat oven to 425 degrees.
Place vegetables in glass pan and drizzle with 2 tablespoons olive oil and a sprinkling of kosher salt and cracked black pepper. Bake vegetables in 425 degree oven for 50 to 60 minutes, turning twice.
Begin to simmer 6 cups vegetable broth in heavy Dutch oven on stove top.
When vegetables are tender, remove from oven.  Deglaze pan with ¼ cup red wine and some of the heated vegetable broth, stirring well to release any vegetable particles stuck to the pan.
Transfer vegetables and liquid to Dutch oven with heated broth, add any herbs such as rosemary or basil as desired, bring soup to a boil, then lower heat and simmer for minutes.

Makes 4 generous servings

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