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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 11.0 g
  • Cholesterol: 11.8 mg
  • Sodium: 329.3 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.3 g

View full nutritional breakdown of cream of roasted vegetable soup calories by ingredient
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cream of roasted vegetable soup

Submitted by: MARTINEZ1970

Introduction

Great way to use up whatever veggies you have in the fridge, and your house will smell great while they are roasting! Great way to use up whatever veggies you have in the fridge, and your house will smell great while they are roasting!
Number of Servings: 6

Ingredients

    Broccoli, fresh, 1 cup, chopped
    Onions, raw, 1 medium, chopped
    Garlic, 2 tsp
    Carrots, raw, 1 cup, strips or slices
    Green Peppers, 1 chopped
    Rosemary to taste
    Thyme to taste
    3 TBS olive oil
    Kitchen Basics Natural Chicken Cooking stock, 3 cup
    Butter, salted, 2 tbsp
    *Flour, white, .1 cup
    Milk, nonfat, 2 cup

Directions

Toss vegetables, garlic, rosemary and thyme in olive oil. Roast 1 hour at 400 degrees. Toss occassionally. Add vegetables, black pepper and three cups broth to soup pan, boil, reduce to simmer. Puree with hand blender, or in the blender.

Make a roux from flour and butter, whisk into soup. Add milk, simmer until ready to serve.

Number of Servings: 6

Recipe submitted by SparkPeople user MARTINEZ1970.






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