Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!
Roasted Vegetable Soup
- Prep Time 25 min
- Total 1 hr 5 min
- Servings 3
- Ingredients 12
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sliced zucchini
- 1 sweet onion, halved lengthwise, sliced
- 1 medium red bell pepper, coarsely chopped
- 1 (8-oz.) pkg. fresh whole mushrooms
- 3 garlic cloves, minced
- 1 (14 1/2-oz.) can ready-to-serve chicken broth
- 3/4 cup whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
-
Step2In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
-
Step3Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
-
Step4In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.
Nutrition
390
Calories
33g
Total Fat
8g
Protein
14g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 390
- Calories from Fat
- 300
- Total Fat
- 33g
- 51%
- Saturated Fat
- 15g
- 75%
- Cholesterol
- 80mg
- 27%
- Sodium
- 820mg
- 34%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 80%
- 80%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
3 Vegetable; 7 Fat;Tips from the Betty Crocker Kitchens
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