Roasted Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.1
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.5 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Roasted Vegetable soup calories by ingredient
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Number of Servings: 6


    Red Ripe Tomatoes, 5 medium whole (2-3/5" dia) (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
    Onions, raw, 3 medium (2-1/2" dia) (remove)
    Garlic, 10 cloves (remove)
    *Extra Virgin Olive Oil, 2 tbsp (remove)
    balsamic vinegar, 2 tablespoon (remove)
    *Tone's Garlic Pepper Seasoning - no msg (1/4 tsp, .7g), 0.7 gram(s) (remove)
    *Summer Squash, 1 small (remove)


Serving size 1 cup Makes approx 6 cups.
Cut in quarters all vegetables (seed tomatoes). Place on a Roasting pan drizzle with olive oil and balsamic vinegar. Sprinkle seasoning and place in oven 350 degrees for about 40 minutes. Once vegetables are roasted and soft, put through blender and strain. Serve with crackers or grilled cheese sandwich

Number of Servings: 6

Recipe submitted by SparkPeople user MYRNA929.

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