Roasted Vegetable Soup

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

By Betty Crocker Kitchens

October 7, 2010

tablespoons olive or vegetable oil

teaspoon dried rosemary leaves, crushed

1/2

teaspoon salt

1/4

teaspoon pepper

cups sliced zucchini

sweet onion, halved lengthwise, sliced

medium red bell pepper, coarsely chopped

(8-oz.) pkg. fresh whole mushrooms

garlic cloves, minced

(14 1/2-oz.) can ready-to-serve chicken broth

3/4

cup whipping cream

tablespoons chopped fresh parsley

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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.

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.