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Roasted Vegetable Soup

Roasted Vegetable Soup
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 3
Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!
Updated October 7, 2010

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
390
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
15g
75%
Cholesterol
80mg
27%
Sodium
820mg
34%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
3 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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