Roasted creamy garden vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 medium Carrots, raw chopped2 cup Butternut Squash chopped1 cup, chopped Onions, raw 8 serving Tomatoes, Roma, Fresh, 1 Med sliced into three pieces2 tbsp Olive Oil 2 cup, sliced Zucchini 3 grams Portabella Mushrooms sliced (6 baby bella mushrooms)6 cup Beef Broth - Swanson Low Sodium 1 tsp Oregano, ground (I used fresh 1 Tbs)4 clove Garlic lightly smashed and sliced into 3 pieces each24 tbsp Evaporated Milk, Fat Free Milk Carnation (1 can 12 oz)2 cup (8 fl oz) Water, tap salt and pepper to taste2 cup, chopped Swiss Chard
Preheat oven to 350:
Chop the squash, carrots, onion, and garlic, toss with 1 Tbs olive oil, place onto a baking sheet that is covered in foil, sprinkle with half of the oregano and basil and thyme, salt and pepper.
Cut the tomatoes and place onto a foil lined baking sheet, sprinkle with the rest of the oregano and basil, salt and pepper, drizzle the remaining 1 Tbs. olive oil over the tomatoes. Place both sheet pans in oven. Bake tomatoes for 1/2 hour or until soft. Bake other vegetables for 45 min-1 hour until soft.
In large stockpot or Dutch oven heat beef broth. Reserve 2 cups of broth. Add chopped zucchini, sliced Swiss Chard, and portabella mushrooms, cook until soft. Blend 1-2 cups of beef broth with the roasted vegetables and tomatoes until smooth. Return to the pot. Add evaporated milk and cook until hot.
Serving Size: Makes 8 1- cup serving
Number of Servings: 8
Recipe submitted by SparkPeople user HALLOWEENJEN.
Chop the squash, carrots, onion, and garlic, toss with 1 Tbs olive oil, place onto a baking sheet that is covered in foil, sprinkle with half of the oregano and basil and thyme, salt and pepper.
Cut the tomatoes and place onto a foil lined baking sheet, sprinkle with the rest of the oregano and basil, salt and pepper, drizzle the remaining 1 Tbs. olive oil over the tomatoes. Place both sheet pans in oven. Bake tomatoes for 1/2 hour or until soft. Bake other vegetables for 45 min-1 hour until soft.
In large stockpot or Dutch oven heat beef broth. Reserve 2 cups of broth. Add chopped zucchini, sliced Swiss Chard, and portabella mushrooms, cook until soft. Blend 1-2 cups of beef broth with the roasted vegetables and tomatoes until smooth. Return to the pot. Add evaporated milk and cook until hot.
Serving Size: Makes 8 1- cup serving
Number of Servings: 8
Recipe submitted by SparkPeople user HALLOWEENJEN.
Nutritional Info Amount Per Serving
- Calories: 171.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 489.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.8 g
- Protein: 8.3 g
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