Roasted Vegetable Soup


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 112.9
  • Total Fat: 1.1 g
  • Cholesterol: 1.7 mg
  • Sodium: 864.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient



Number of Servings: 6

Ingredients

    • Zucchini, 1 cup
    • Mushrooms, fresh, 4 medium,
    • Orange or Yellow Bell Pepper, 1/2
    • Asparagus, fresh, 1 spear, medium
    • Sweet Corn, Fresh, 3 ear, medium
    • Fire Roasted tomatoes, 1 can
    • Ro Tel Original diced tomatoes and green chilies
    • Chicken Broth, 2 cup (8 fl oz)
    • Cannellini Beans, 1 can
    • Baby Spinach, 1 cup

Directions

Dice veggies and coat vegetables with olive oil, salt and pepper. Roast vegetables in 400 degree oven until tender. Transfer Add Ro-Tel, chicken broth and spinach, simmer. Transfer 1/2 - 3/4 soup mixture to blender and process until small pieces. Add mixture back to pot and add Cannellini Beans. Simmer until hot.

Number of Servings: 6

Recipe submitted by SparkPeople user KIMTURNER0903.

Member Ratings For This Recipe


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    Very Good
    Tried it out and enjoyed it - will make it again. - 9/5/10


  • no profile photo

    Incredible!
    This is incredible. Soooo flavorful and filling! - 8/10/10


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    0 of 2 people found this review helpful
    Where's the roasted vegetables part? The can of tomatoes? - 6/3/10