ROASTED VEGETABLE SOUP
Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
- In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
- Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
- In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.
Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 80 mg, Fat 7, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 1/2 Cups, Sodium 820 mg, Sugar 7 g
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River Reed
[email protected]Roasted Vegetable Soup
md agigur
[email protected]This soup was easy to make and it tasted great! I used a variety of vegetables that I had on hand and it turned out delicious. I will definitely be making this soup again.
Jenessey Evan
[email protected]I made this soup for my family and they loved it! The vegetables were so tender and the broth was so flavorful. I will definitely be making this soup again.
Wethu Molungoa
[email protected]This soup is amazing! I followed the recipe exactly and it turned out perfect. The vegetables were roasted to perfection and the broth was flavorful and rich. I will definitely be making this soup again and again.