Roasted Vegetable Soup

Roasted Vegetable Soup

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

Prep Time

25

Minutes

Total Time

1:05

Hr:Mins

Makes

3

(1

2
tablespoons olive or vegetable oil
1
teaspoon dried rosemary leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups sliced zucchini
1
sweet onion, halved lengthwise, sliced
1
medium red bell pepper, coarsely chopped
1
(8-oz.) pkg. fresh whole mushrooms
3
garlic cloves, minced
1
(14 1/2-oz.) can ready-to-serve chicken broth
3/4
cup whipping cream
2
tablespoons chopped fresh parsley
  1. Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
  2. In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
  3. Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
  4. In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.
Makes 3 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Healthy Hint
To reduce the fat in each serving of this soup by about 16 grams, use half-and-half in place of whipping cream.
Kitchen Tips
When completely done, roasted vegetables are very tender, browned and slightly shriveled.
When roasting the vegetables, double the amount. The extra vegetables can be reheated for a side dish, served cold with a splash of vinaigrette dressing or warmed and tossed with hot rice for a vegetable pilaf.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 390
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 15g,),
  • Cholesterol 80mg;
  • Sodium 820mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 7 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.