Roasted Veggie Soup

I put this recipe together one day, because I had an over abundance of veggies.   I figured that if my family loves roasted veggies they probably would like them in soup.  I was right.  Very easy to make and very healthy.  I dice or slice all my veggies large.  This soup is only about 105 calories per bowl with out the cheese or sour cream.  Around 165 if you add the cheese & sour cream.  This would be a great soup for a baby too.

ROASTED VEGGIE SOUP

(serves 8)

Ingredients:

*3 carrots, peeled and sliced 

*3 russet potatoes, peeled and diced

*3 stalks of celery, sliced

*1 pint roma tomatoes

*1 medium-large onion, cut into wedges

*2 yellow squash, sliced

*4 garlic cloves

*1 green bell pepper, sliced

*1 red bell pepper, sliced

*1 cup fresh cut green beans, ends cut off

*1-2 tablespoons olive oil

*2 teaspoon kosher salt

*1 teaspoon ground black pepper

*2 cups chicken or vegetable stock

*1/2 teaspoon dried basil

*1/2 teaspoon dried oregano

*1/4 teaspoon dried mint leaves (optional)

*1/2 teaspoon dried thyme

*1/2 teaspoon dried rosemary

*1 cup reduced fat shredded cheddar cheese (optional)

*8 tablespoons reduced sour cream (optional)

Directions:

~Preheat oven to 400 degrees.
~Place all the vegetables on a large cookie sheet.
~Drizzle olive oil over vegetables.
~Sprinkle salt & pepper over vegetables.
~Toss vegetables to mix olive oil & seasonings over all them.
~Bake in oven for 1 hour, turning every 15 minutes.
~Remove vegetables from oven.
~In a large pot, mix roasted vegetables, chicken/vegetable stock, basil, oregano, mint leaves, thyme & rosemary.
~Puree with immersion blender or carefully blend small amounts at at time in a blender or food processor. My family likes me to leave small bits of veggies in it.
~Heat over low heat for 30 minutes, occasionally stirring.
~Serve soup into a bowl topped with cheese & sour cream if desired.

Instant Pot Directions: 
~Roast veggies as directed above.
~Place veggies, chicken stock, basil, oregano, mint leaves, thyme and rosemary into instant pot.
~Using an immersion blender, carefully blend soup to desired constancy.  If you don't have an immersion blender, then blend them it in a food processor.
~Put instant pot on pressure cook mode and cook for 6 minutes.
~Do a slow release for 10 minutes and then do a quick release.