Roasted Vegetable Soup

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 onions, cut into 1-inch dice
• 2 carrots, peeled and cut into 1-inch lengths
• 2 celery ribs, sliced 1/2 inch thick
• 1 medium turnip, peeled and cut into 1-inch dice
• 1/2 red bell pepper, cut into 1-inch squares
• 1 small sweet potato, peeled and cut into 1-inch dice
• 8 mushrooms, cleaned and quartered
• 4 large garlic cloves, whole and unpeeled
• 2 tablespoons extra-virgin olive oil
• 6 cups vegetable broth, divided
• 15 ounces diced tomatoes, preferably fire roasted, with their juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 3 tablespoons couscous, preferably whole wheat

Recipe

• 1 preheat an oven to 425 degrees f. toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges.
• 2 scrape the vegetables into a 5- to 6-quart slow cooker. pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended.
• 3 stir in the couscous and parsley and cook for 5 minutes more.