Creamy Roasted Veggie and Parmesan soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3-4 onions, quartered4 medium tomatoes, quartered1 bell pepper, any colour (I used yellow)1 cup chopped carrot3 cups chicken broth1 medium potato, with skin, chopped2 tsp Worcestershire sauce1 tbsp garlic powder (more or less to taste)2 cups nonfat milk2.5 tbsp cornstarch mixed with a few tbsp water1/2 cup parmesan cheesesalt and pepper to tastepinch of red pepper flakes
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.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCEMOM1970.
Nutritional Info 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
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