Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 25 min
Total time: 1 h 5 min
Yield: 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

Ingredients:12
Servings:3

By Betty Crocker Kitchens(Opens in a new tab)Updated 10/07/2010

Roasted Vegetable Soup

Ingredients:12
Servings:3

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

Roasted Vegetable Soup

Prep time:25 min
Total time:1 hr 5 min
Ingredients:12
Servings:3
Calories per serving:390

Ingredient

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

Instructions

Step 1
Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.

Step 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.

Step 3
Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

Step 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.

Recipe 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.

Nutrition Facts

Calories
390
Total Fat
33g
Protein
8g
Total Carbohydrate
14g
Sugars
7g

Servings: 3

Serving Size: 1&½ Cups

Amount Per Serving Calories : 390

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	33g	51%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	820mg	34%
Total Carbohydrate	14g	5%
Dietary Fiber	3g	12%
Sugars	7g	% Value Not Available
Protein	8g	% Value Not Available
Calcium	Value Not Available	8%
Iron	Value Not Available	10%
Vitamin A	Value Not Available	50%
Vitamin C	Value Not Available	80%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Vegetable 3,
Fat 7

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Recipe 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.

Nutrition Facts

Food Component / Nutrient

Amount

% , Daily Value*

Total Fat

33g

51%

Saturated Fat

15g

75%

Cholesterol

80mg

27%

Sodium

820mg

34%

Total Carbohydrate

14g

Dietary Fiber

12%

Sugars

% Value Not Available

Protein

% Value Not Available

Calcium

Value Not Available

Iron

Value Not Available

10%

Vitamin A

Value Not Available

50%

Vitamin C

Value Not Available

80%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

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Related Products

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Related Recipes

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Bake Up Something Special

Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Related Products

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