Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 lbs plum tomatoes, halved2 red or sweet onions2 sweet potatoes4 thick carrots2 heads of garlic1/4 c. + 2 tsp olive oil6 c. chicken broth3 chicken or vegetable bouillon cubes2 tbsp dried basil1 tbsp oreganosalt and pepper to taste
1. Preheat oven to 350. Coat a large roasting pan with 1/4 c. olive oil.
2. Wash and cut the tomatoes in halve lengthwise. Place them cut side down in the pan. Peel the onions and cut into chunks. Toss over the top of the tomatoes. Cut sweet potatoes and carrots into chunks and toss in pan with tomatoes. Remove loose papery skins from the garlic bulbs and cut off pointed top. Drizzle 1 tsp olive oil onto each head of garlic and place in roasting pan. Place sheet of parchment paper over the vegetables and place in the oven to roast for 45 minutes. Remove from oven and let cool.
3. When vegetables have cooled, remove skins from tomatoes and sweet potatoes. Squeeze roasted garlic from each clove into Dutch oven. If any vegetables have blackened edges, remove them. Place contents of roasting pan into Dutch oven. Pour two cups chicken broth over contents and bring to a boil. Add bouillon cubes, reduce heat and let simmer for 2 minutes. Puree contents with a hand blender in the pan. Add basil, oregano, and salt and pepper to taste. Add remaining 4 cups of chicken broth to the mixture and heat through.
Number of Servings: 15
Recipe submitted by SparkPeople user ERICACLAY10.
2. Wash and cut the tomatoes in halve lengthwise. Place them cut side down in the pan. Peel the onions and cut into chunks. Toss over the top of the tomatoes. Cut sweet potatoes and carrots into chunks and toss in pan with tomatoes. Remove loose papery skins from the garlic bulbs and cut off pointed top. Drizzle 1 tsp olive oil onto each head of garlic and place in roasting pan. Place sheet of parchment paper over the vegetables and place in the oven to roast for 45 minutes. Remove from oven and let cool.
3. When vegetables have cooled, remove skins from tomatoes and sweet potatoes. Squeeze roasted garlic from each clove into Dutch oven. If any vegetables have blackened edges, remove them. Place contents of roasting pan into Dutch oven. Pour two cups chicken broth over contents and bring to a boil. Add bouillon cubes, reduce heat and let simmer for 2 minutes. Puree contents with a hand blender in the pan. Add basil, oregano, and salt and pepper to taste. Add remaining 4 cups of chicken broth to the mixture and heat through.
Number of Servings: 15
Recipe submitted by SparkPeople user ERICACLAY10.
Nutritional Info Amount Per Serving
- Calories: 81.9
- Total Fat: 4.7 g
- Cholesterol: 2.0 mg
- Sodium: 580.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.7 g
- Protein: 1.7 g
Member Reviews