cream of roasted vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Broccoli, fresh, 1 cup, choppedOnions, raw, 1 medium, choppedGarlic, 2 tspCarrots, raw, 1 cup, strips or slicesGreen Peppers, 1 chopped Rosemary to tasteThyme to taste3 TBS olive oilKitchen Basics Natural Chicken Cooking stock, 3 cupButter, salted, 2 tbsp*Flour, white, .1 cupMilk, nonfat, 2 cup
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.
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.
Nutritional Info 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
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