Oven Roasted Vegetable Soup
8 cups chopped raw vegetables—any mix, can include red onions, potatoes, celery, green beans, asparagus, broccoli, garlic, tomatoes, fresh mushrooms, sweet potatoes, etc.
Place vegetables in glass pan and drizzle with 2 tablespoons olive oil and a sprinkling of kosher salt and cracked black pepper.
Begin to simmer 6 cups vegetable broth in heavy Dutch oven on stove top.
Bake vegetables in 425 degree oven for 50 to 60 minutes, turning twice. 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