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Roasted-Vegetable Soup

Yield 10 servings (serving size: 1 cup)
This recipe was inspired by a friend who served a delicious tomato, potato, and carrot soup one rainy summer day on Martha's Vineyard. The soup was even better when the vegetables are roasted. Serve it with a hearty white Tuscan bread and salad.

Ingredients

  • 2 1/2 cups coarsely chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 plum tomatoes, halved (about 1 pound)
  • 3 garlic cloves, sliced
  • 4 cups vegetable broth (1 [32-ounce] box)
  • 1 cup cubed peeled baking potato
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (28-ounce) can whole tomatoes, undrained and chopped

Nutrition Information

  • calories 79
  • caloriesfromfat 25 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 2.3 g
  • carbohydrate 14.2 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 598 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.

  3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.

  4. Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.