Roasted-Vegetable Soup Recipe

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Ingredients

Count

Nutrition

128

Calories

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Ingredients:

Serving

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 lb)
3 garlic cloves, sliced
4 cups vegetable broth (1 box)
1 cup cubed peeled baking potato
1 tsp dried oregano
1 tsp dried basil
1 (28-oz) can whole tomatoes, undrained and chopped

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.85 Kcal (535 kJ)
Calories from fat	30.47 Kcal
		% Daily Value*
Total Fat	3.39g	5%
Cholesterol	0.98mg	0%
Sodium	577.98mg	24%
Potassium	375.53mg	8%
Total Carbs	22.33g	7%
Sugars	5.67g	23%
Dietary Fiber	3.23g	13%
Protein	3.54g	7%
Vitamin C	12.6mg	21%
Vitamin A	0.1mg	4%
Iron	1.1mg	6%
Calcium	44.7mg	4%

Amount Per 100 g
Calories	56.64 Kcal (237 kJ)
Calories from fat	13.5 Kcal
		% Daily Value*
Total Fat	1.5g	5%
Cholesterol	0.44mg	0%
Sodium	256.06mg	24%
Potassium	166.37mg	8%
Total Carbs	9.89g	7%
Sugars	2.51g	23%
Dietary Fiber	1.43g	13%
Protein	1.57g	7%
Vitamin C	5.6mg	21%
Vitamin A	0.1mg	4%
Iron	0.5mg	6%
Calcium	19.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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