Roasted Vegetable Soup

Cooking Light
Roasted Vegetable SoupRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4


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4 cups unsalted chicken stock
1/3 cup light sour cream
2 teaspoons cider vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
4 bacon slices, cooked and crumbled
4 teaspoons chopped parsley


Heat chicken stock in a large saucepan over medium heat. Place 4 cups vegetable mixture in the bowl of a food processor. Add stock, 1 cup at a time, processing after each addition until smooth. Add soup to saucepan; simmer 2 minutes. Stir in sour cream, vinegar, salt, ground red pepper, and nutmeg. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 cooked and crumbled bacon slice and 1 teaspoon chopped parsley.

Created date

January 2015

Nutritional Information

Calories 259
Fat 10.3 g
Satfat 3 g
Sodium 576 mg