How to make Roasted Vegetable Soup simple

Roasted Vegetable Soup - Turned out great! Very moist.. Today I am sharing this Roasted Vegetable Soup! A quick and easy dinner that is ready in under 35 minutes!

You can cook Roasted Vegetable Soup with 11 Ingredients and 5 steps. See the following guide!

1. 1 pound tiny baby carrots.
2. 4 cups chopped celery or sub with fennel.
3. 2 cups whole kernel corn.
4. 1 large turnip root.
5. 2 medium sized Yukon gold potatoes.
6. 1 pound Enokitake or Enoki mushrooms.
7. 1/2 large onion.
8. 1 quart vegetable juice drink like V-8.
9. As needed salt.
10. As needed extra virgin olive oil.
11. To taste ground black pepper.

1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes..
2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes..
3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end..
4. When trimmed add to the soup with the vegetable drink.
5. Slow simmer covered for 40 minutes..