roasted veggie soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 53.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 430.6 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 0.6 g

View full nutritional breakdown of roasted veggie soup calories by ingredient


Introduction

tomato,carrot,eggplant tomato,carrot,eggplant
Number of Servings: 16

Ingredients

    3 cups roasted tomatoes
    2 cups roasted eggplant
    5 cups roasted carrots
    2 med onion, diced
    4 tbs garlic
    2 teas veg base
    2 tbs chicken base
    10 cups h2o
    fresh basil
    salt and pepper

Tips

add 10 cups h2o,stock base and basil
s & p to taste
cook on low-med heat


Directions

roast tomatoes, carrots, eggplant,onions and garlic in oven at 425 until done
puree veggies and place in pot


Serving Size: 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user KIKID315.