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Roasted Vegetable Soup
- 6 carrots, peeled and cut into chunks
- 2 medium zucchini, sliced into 2 inch pieces
- 4 plum tomatoes, halved and seeded
- 4 cloves of garlic, unpeeled
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 cups chicken broth (I like the boxed Imagine and Pacific varieties) plus more for thinning the soup if needed
- 1/4 teaspoon paprika
- Sour cream for garnish (optional)
Directions:View on Framed Cooks
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