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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 116.6
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,029.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
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Roasted Vegetable Soup

Submitted by: CARLENNE

Introduction

A warm hearty soup great for the fall! A warm hearty soup great for the fall!
Number of Servings: 10

Ingredients

    2 leeks – use only the white and light green part, cut in half lengthwise
    2 yellow squash – wash and cut in half lengthwise
    2 zucchini – wash and cut in half lengthwise
    1 medium onion – take off papery or tough outer layers, cut in half
    4-6 carrots – peeled and cut in half lengthwise
    1 red bell pepper – cored and cut in half
    1 green bell pepper – cored and cut in half
    10-12 small mushrooms – cleaned and trimmed
    2 medium potatoes – scrubbed and sliced into ½” slabs
    2 – 14 oz. cans of vegetable broth
    salt and pepper as necessary, to taste
    1 – 14 oz. can crushed tomatoes, or fresh tomatoes – cut in ½ to be roasted.

Directions

Prepare all vegetables as indicated. Put a few tablespoons of olive oil in the bottom of 2-3 pans (cookie sheets with sides, 9x13 pans, or whatever you have). Arrange vegetables cut side down, into the pans, turning over in the oil to coat very lightly (or if you have a oil mister, spray the veggies a little bit). You may sprinkle some kosher salt over the veggies also.

Bake at 350 deg. for about an hour, or 90 minutes. The veggies taste better if they get a little brown and caramelized on the bottom cut side.

When the veggies are all soft and a little browned, take them out and let them cool just a little while. In batches, put them into a food processor with some of the vegetable broth and process until they’re in very little pieces, but not completely smooth. Don’t worry about which veggies go into which batch, as you’ll be mixing the whole bunch together. Transfer the batches to a pot to reheat if you’ll be serving, or to a container for storage. When all veggies have been chopped, add any remaining broth and the tomatoes (unless they were roasted, and are already processed!). Mix well and taste for seasoning. If the soup is too thick, add water as needed – there’s enough flavor that water is fine to use!

Serve with a salad and some warm bread!


Number of Servings: 10

Recipe submitted by SparkPeople user CARLENNE.






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