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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 149.0
  • Total Fat: 4.3 g
  • Cholesterol: 8.7 mg
  • Sodium: 663.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 7.2 g

View full nutritional breakdown of Creamy Roasted Veggie and Parmesan soup calories by ingredient
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Creamy Roasted Veggie and Parmesan soup

Submitted by: DANCEMOM1970
Creamy Roasted Veggie and Parmesan soup

Introduction

So many possibilities with the seasonings in this soup. As comforting as a bowl of cream of tomato soup on a cold day. So many possibilities with the seasonings in this soup. As comforting as a bowl of cream of tomato soup on a cold day.
Number of Servings: 8

Ingredients

    3-4 onions, quartered
    4 medium tomatoes, quartered
    1 bell pepper, any colour (I used yellow)
    1 cup chopped carrot
    3 cups chicken broth
    1 medium potato, with skin, chopped
    2 tsp Worcestershire sauce
    1 tbsp garlic powder (more or less to taste)
    2 cups nonfat milk
    2.5 tbsp cornstarch mixed with a few tbsp water
    1/2 cup parmesan cheese
    salt and pepper to taste
    pinch of red pepper flakes

Directions

Toss veggies (except potato) with oil and roast in 400 degree oven for about 45 minutes. Meanwhile, cook potato in chicken broth. Combine Roasted veggies with broth and potato and either use a hand blender or blender in batches to puree. Put mixture in pot and add skim milk. bring to boiling point while stirring in seasonings and parmesan cheese. Mix cornstarch and water and add while cooking to thicken.

Serving Size: Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user DANCEMOM1970.






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