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The Barefoot Contessas Roasted Vegetable Soup Recipe

The Barefoot Contessas Roasted Vegetable Soup Recipe

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The Barefoot Contessas Roasted Vegetable Soup

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

6 to 8 cups chicken stock
1 recipe of ina garten's roasted winter vegetables
kosher salt and freshly ground pepper
croutons
evoo

Directions:

You need to have prepared the Roasted Winter Vegetable recipe. It's easy and smells fabulous and worth the wait.
In the bowl of a food processor, in two batches, coarsely puree the vegetables and some of the chicken stock. (I've also used an immersible blender, just be patient as it takes longer.)
Pour the soup back into the large saucepan and season to taste with salt and pepper.
Thin with additional stock and reheat. Ideally this soup should be thick but not as dense as a puree so do thin it with the stock to your desired consistency.
Serve with a few croutons on top and a drizzle of the olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.4 Kcal (362 kJ)
Calories from fat	21.6 Kcal
		% Daily Value*
Total Fat	2.4g	4%
Cholesterol	7.2mg	2%
Sodium	343.2mg	14%
Potassium	252mg	5%
Total Carbs	9.6g	3%
Sugars	4.8g	19%
Protein	7.2g	14%
Calcium	7.2mg	1%

Amount Per 100 g
Calories	36 Kcal (151 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	4%
Cholesterol	3mg	2%
Sodium	143mg	14%
Potassium	105mg	5%
Total Carbs	4g	3%
Sugars	2g	19%
Protein	3g	14%
Calcium	3mg	1%

* 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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