Roasted Vegetable Soup

• large carrots, peeled and coarsely chopped↗3
• stalks celery, coarsely chopped↗3
• large onion, coarsely chopped↗1
• tablespoon extra virgin olive oil↗1
• garlic cloves, chopped↗8
• cups water↗4
• cup dried mushroom, pieces (Italian porcini, if possible)↗1⁄4
• teaspoon dried thyme↗1⁄4
• salt and black pepper

Step-by-step instructions

1. 1

   Preheat oven to 500 degrees F.

2. 2

   Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

3. 3

   Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

4. 4

   Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

5. 5

   Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.