Roasted-Vegetable Soup


Roasted-Vegetable Soup


Quantity Ingredients
2 1/2 cups coarsely chopped onion
1 cup chopped carrot
1 tbsp olive oil
1/4 tsp salt
1/4 tsp 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 tsp dried oregano
1 tsp dried basil
1 (28-ounce) can whole tomatoes, undrained and chopped


Preheat oven to 425°.

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.

Yield: 10 servings (serving size: 1 cup)

CALORIES 79 (25% from fat); FAT 2.2g (satfat 0.3g, monofat 1.2g, polyfat 0.5g); PROTEIN 2.3g; CARBOHYDRATE 14.2g; FIBER 2.6g; CHOLESTEROL 0.0mg; IRON 1.1mg; SODIUM 598mg; CALCIUM 42mg;