Roasted Harvest Vegetable Soup

The plus side of Tim being away for hockey is that I can watch Food Network uninterrupted for hours on end. The downside is that I always feel the need to make a hybrid of everything I see.

Yesterday, I made what I like to call Roasted Harvest Vegetable Soup. And its delicious! Here's the recipe if you want to try it:

You start with these basic ingredients (I only ended up using one can of chicken broth)--oh, and the Coke was just for me :) (Although, I wouldn't judge if you added a little soda to your soup--might be something wonderful??)

2 cups uncooked little noodles (little tube ones--I forget what they're called)
1 can diced tomatoes (I bought the pre-seasoned ones)
1 little can of tomato sauce
1 little can of corn kernels
1 can of kidney beans
1 can of white beans
a bunch of carrots, peeled and cubed
3 yellow squashes, cubed
2 zucchinis, cubed
1 yellow onion, cubed
1 large can of chicken stock
2 teaspoons garlic paste
a bundle of thyme or lemon thyme
2 tablespoons of vegetable oil
salt and pepper to taste
bread (for dipping)
Parmesan cheese (to sprinkle over the top)

 

 

I chopped all the veggies into a similar size and threw them into a big bowl.

 

 

To the veggies, I added a teaspoon of garlic paste and a bundle of fresh lemon thyme (regular thyme would be perfect as well), and about two tablespoons of vegetable oil.

 

 

If you could smell this picture, you would die. It was Christmas morning and Thanksgiving dinner rolled into one.

 

I forgot to take pictures for a few steps because I was so excited to eat this! Here's what I missed:

 

I put the veggies on two baking sheets and cooked them in the over for 30 minutes at 450 degrees.

While they were roasting, I put two cups of mini noodles into a boiling pot of water and strained them.

Then, in the same pot I just used, I added another teaspoon of garlic, tomato sauce and diced tomatoes and stirred.

 

That's when I came to my senses and started taking pictures again. To the tomatoes, I added the roasted veggies and continued cooking over medium heat.

 

 

Followed by the beans and corn...

 

 

Noodles...

 

 

And lastly, one big can of chicken stock...

 

 

The comes the fun part--seasoning. I ended up adding about a teaspoon of salt, teaspoon of pepper, a pinch of celery seeds and about a teaspoon of garlic salt. This is really a blank slate soup, so add what you like and taste between seasoning.

 

Before eating, I toasted a few slices of bread (on the same baking sheet as the one I used for the veggies--because, why not?) with some oil and garlic salt.

 

And voila, Roasted Harvest Vegetable Soup!