Roasted Vegetable Soup

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

3ccd88aa-8dd4-4a0e-bec5-3c85159ce603

Prep Time 25 min
Total Time 1 hr 5 min
Servings 3

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

To reduce the fat in each serving of this soup by about 16 grams, use half-and-half in place of whipping cream.

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.

Got questions? Our experts have the answers. Ask Betty now.