Roasted creamy garden vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 489.5 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 8.3 g

View full nutritional breakdown of Roasted creamy garden vegetable soup calories by ingredient


A rich tasting creamy soup full of nutrition A rich tasting creamy soup full of nutrition
Number of Servings: 8


    5 medium Carrots, raw chopped
    2 cup Butternut Squash chopped
    1 cup, chopped Onions, raw
    8 serving Tomatoes, Roma, Fresh, 1 Med sliced into three pieces
    2 tbsp Olive Oil
    2 cup, sliced Zucchini
    3 grams Portabella Mushrooms sliced (6 baby bella mushrooms)
    6 cup Beef Broth - Swanson Low Sodium
    1 tsp Oregano, ground (I used fresh 1 Tbs)
    4 clove Garlic lightly smashed and sliced into 3 pieces each
    24 tbsp Evaporated Milk, Fat Free Milk Carnation (1 can 12 oz)
    2 cup (8 fl oz) Water, tap
    salt and pepper to taste
    2 cup, chopped Swiss Chard


Add chopped chicken breast for a protein boost.


Preheat oven to 350:
Chop the squash, carrots, onion, and garlic, toss with 1 Tbs olive oil, place onto a baking sheet that is covered in foil, sprinkle with half of the oregano and basil and thyme, salt and pepper.
Cut the tomatoes and place onto a foil lined baking sheet, sprinkle with the rest of the oregano and basil, salt and pepper, drizzle the remaining 1 Tbs. olive oil over the tomatoes. Place both sheet pans in oven. Bake tomatoes for 1/2 hour or until soft. Bake other vegetables for 45 min-1 hour until soft.
In large stockpot or Dutch oven heat beef broth. Reserve 2 cups of broth. Add chopped zucchini, sliced Swiss Chard, and portabella mushrooms, cook until soft. Blend 1-2 cups of beef broth with the roasted vegetables and tomatoes until smooth. Return to the pot. Add evaporated milk and cook until hot.

Serving Size: Makes 8 1- cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user HALLOWEENJEN.