Roasted Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cans chopped tomatoes (liquid reserved)2-3 onions, chopped roughly2-3 carrots, chopped roughly2-3 celery stalks, chopped roughly1 small winter squash, skinned and chopped5-6 garlic cloves, whole5-6 cups chicken brotholive oil, for roasting the veggies
Preheat oven to 400 degrees.
Drain liquid from cans of tomatoes (keep in reserve) and spread tomatoes out on baking sheet.
Roughly chop onions, carrot, celery, squash, and garlic and put on baking sheet (I often have to use a second one).
Roast veggies for 45-60 minutes, checking every 15 minutes or so and mixing them. You want the liquid to be evaporated from the tomatoes and for the tomatoes to have started to get a little brown on the edges. You want your other veggies to be soft and starting to get a little brown.
In shifts, depending on the size of your blender, put veggies into the blender with the tomato juice reserved from the can and chicken broth. Be careful -- if the broth is very hot and you put too much in, it can be dangerous.
Once soup is fully pureed, add salt and pepper to taste.
Serving Size: Make about 7 one cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user RABSWOM.
Drain liquid from cans of tomatoes (keep in reserve) and spread tomatoes out on baking sheet.
Roughly chop onions, carrot, celery, squash, and garlic and put on baking sheet (I often have to use a second one).
Roast veggies for 45-60 minutes, checking every 15 minutes or so and mixing them. You want the liquid to be evaporated from the tomatoes and for the tomatoes to have started to get a little brown on the edges. You want your other veggies to be soft and starting to get a little brown.
In shifts, depending on the size of your blender, put veggies into the blender with the tomato juice reserved from the can and chicken broth. Be careful -- if the broth is very hot and you put too much in, it can be dangerous.
Once soup is fully pureed, add salt and pepper to taste.
Serving Size: Make about 7 one cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user RABSWOM.
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 454.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.5 g
- Protein: 2.2 g
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