Roasted-Vegetable Soup

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.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 25%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.3g
  • Carbohydrate: 14.2g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 598mg
  • Calcium: 42mg

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

Preparation

  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.
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