Monday, October 1, 2012

Roasted Vegetables - Soup & Sauce

Roasted Vegetable - Soup & Sauce

This was really just a way to use up some of my garden extras; however, it is absolutely delicious!

I took all kinds of veggies (zucchini, tomatoes, peppers, eggplant, squash, carrots, onions, garlic and celery) diced them up into chunks, drizzle with olive oil, salt and pepper.  I put them in a 300 oven for about 2 hours till fall apart tender.

Then I cut the skins off the veggies that need it like squash, eggplant and zucchini and dumped all of the veggies, including the pan juices into a stock pot.  I added a jar of my home canned V-8 juice for extra liquid.

I cooked this all down for about 45 min - 1 hr.  on low.  I then used my hand blender to mix it all together.

Mix this together until it is free of lumps.  Now you have some sauce.   I put 3 cups into freezer bags for later as pasta sauce or soup.

I then added a cup of water to 3 cups of this sauce and made a really tasty roasted vegetable soup!  I'm telling, frugal tip and steps to a gourmet meal.

I LOVE soups!

Blessings from Wisconsin.

Down Home Blog Hop
The Chicken Chick


Suzanne said...

What a great idea! That looks delicious!

Michaele said...

Oh ya! Pass me another grilled cheese also : )

Tilly's Nest said...

Wow super delicious! A wonderful idea and a great way to get veggies into the kiddos without them even knowing. Thank you for sharing this today on the hop! So glad to have you join us week after week. I am learning so much!~Melissa

Kathy Mormino said...

Sounds fantastic!
Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week!

I hope to see you there!
The Chicken Chick

Bama Girl said...

Hi Jacky! I SO love seeing your recipes and tutorials here! This is fantastic! Your garden produced nicely this year! Thanks for sharing! Blessings from Bama!