- 1 bag Harvest Blend Vegetables
- 4 tbsp Garlic Oil**
- 1 qt Vegetable Broth
- 1 cup shredded Moroccan Cheddar Cheese
- Salt and pepper to taste
- Onion pieces for garnish.
Mix vegetables with oil and roast in oven about 15 minutes at 425°.
Transfer to soup pot and add broth. bring to boil and simmer a few minutes until vegetables are completely done.
Puree soup – we use an immersion (stick) blender.
Add cheese, stirring until completely melted. Chck for seasoning.
Top with onion pieces.
**If you don’t have Garlic Oil, add 2 or 3 whole cloves of garlic to vegetables when you roast them. Use your preferred type of oil.