Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Red Ripe Tomatoes, 8 large whole * Granulated Sugar, 3 tsp * Red Onions, raw, 2 * Zucchini, 2 large * *Summer Squash, 2 large * *Peppers, sweet, red, bell fresh, 3 * Garlic, 3 cloves * Rosemary, 2 tbsp * *Lemon Juice, 1 lemon yields
Preheat oven to 425F. Arrange tomatoes cut side up in the bottom of an oiled nonfreactive baking pan. Sprinkle w/sugar. Combine remaining vegetables, garlic and rosemary in another oiled baking pan. Season with salt and pepper to taste. Place both pans in oven and roast 25-30 minutes, stirring squash mixture every 8-10 minutes until vegetables are tender. Working in bathches if necessary, combine tomatoes, lemon juice and all but 1 cup of the vegetables in a food processor or blender. Process until smooth. Chop remaining vegetables and serve soup with chopped vegetables sprinkled on top.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PUSHWAIT.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PUSHWAIT.
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 30.8 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 8.0 g
- Protein: 5.4 g
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