Roasted Vegetable Soup

Oxmoor House
8 servings (serving size: 1 1/3 cups soup and 2 teaspoons yogurt)


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2 turnips, peeled and quartered
4 carrots, peeled and cut into 1 1/2-inch pieces (about 1 pound)
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
1 medium onion, peeled and cut into 6 wedges
5 garlic cloves, unpeeled
1 tablespoon olive oil
1 (32-ounce) container fat-free, less-sodium chicken broth
1 1/2 cups water
2 cups 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons fat-free yogurt


Prep: 20 Minutes
Cook: 1 Hour, 9 Minutes

1. Preheat oven to 500°.

2. Toss first 6 ingredients together, and place in a roasting pan. Bake at 500° for 45 minutes or until browned, stirring occasionally.

3. Squeeze garlic cloves to extract pulp. Place pulp, vegetables, broth, and water in a Dutch oven over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes.

4. Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining mixture. Return to pan; add milk, salt, and pepper. Cook over medium heat until thoroughly heated. Ladle into bowls; top with yogurt.

Created date

October 2009

Nutritional Information

Calories 124
Caloriesfromfat 19 %
Fat 2.6 g
Satfat 0.7 g
Protein 5.8 g
Carbohydrate 20.8 g
Fiber 3.6 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 546 mg
Calcium 139 mg