Roasted Vegetable Soup

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 12
  • servings 3

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
  • 1 Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
  • 2 In 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.
  • 3 Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
  • 4 In 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    390
    (
    Calories from Fat
    300),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    15g,
    15%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    80%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    3 Vegetable; 7 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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