Roasted Vegetable Soup
Try this Roasted Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons chopped fresh thyme
- 4 cloves of garlic unpeeled
- sour cream for garnish (optional)
- 6 carrots, peeled and cut into chunks
- 2 medium zucchini sliced into 2 inch pieces
- 4 plum tomatoes halved and seeded
- 2 cups chicken broth (i like the boxed imagine and pacifi
- Carbohydrate 0.205591666600526 g
- Cholesterol 0 mg
- Fat 1.14481958381124 g
- Fiber 0.102183334630606 g
- Protein 0.0413158333182929 g
- Saturated Fat 0.159678500065353 g
- Serving Size 1 1 -8 serving (2g)
- Sodium 0.148583333318636 mg
- Sugar 0.103408331969921 g
- Trans Fat 0.0326708333447752 g
- Calories 11 calories
Preheat oven to 400 and line a baking sheet with foil. Toss vegetables, garlic, oil, thyme, ½ teaspoon salt and ¼ teaspoon pepper together and place on baking sheet in an even layer. Roast until vegetables are tender, about 40 minutes. Remove garlic peels.Combine vegetables with chicken broth and in blender and process until smooth (you may have to work in batches).Pour vegetable puree into a saucepan, add paprika and heat over medium heat, thinning with extra chicken broth as needed until it is hot and the consistency you like. Taste and add salt and pepper as needed.Ladle into soup bowls, garnish with sour cream if you like and serve.
