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.

Recipe by Cooking Light

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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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

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

  • 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.

Nutrition Facts

79 calories; calories from fat 25%; fat 2.2g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.5g; protein 2.3g; carbohydrates 14.2g; fiber 2.6g; cholesterolmg; iron 1.1mg; sodium 598mg; calcium 42mg.