Appetizers / Soups / Salads

Creamy Roasted Vegetable Soup is for Soup.

Creamy Roasted Vegetable Soup takes 15 minutes to prepare.

Creamy Roasted Vegetable Soup takes 40 minutes to cook.

Creamy Roasted Vegetable Soup makes 5 servings.

The ingredients for Creamy Roasted Vegetable Soup are:

Milk, nonfat, 1 cup
Half and Half Cream, 3 tbsp
Cauliflower, raw, 1 cup
Butternut Squash, .5 cup, cubes
Radishes, 1 cup slices
Parsnips, 0.5 cup slices
Chicken stock, home-prepared, 3 cup (to make vegetarian, this is just as good with vegetable stock!)
Olive Oil, 1 1tsp
*Potato, raw, 1 small (1-3/4" to 2-1/2" dia.)
Onions, raw, 1 cup, sliced
Clove garlic

Here is how you make Creamy Roasted Vegetable Soup:

roast all vegetables in the oven at 400 degrees for 30 minutes, with pam olive oil spray. Cool, then add to pot with chopped garlic and olive oil. sautee for a few moments, then add in chicken stock and simmer until the vegetables are pleasantly mushy! put in blender and blend till smooth. Add cream and milk, and simmer for a few minutes to smooth out any lumps.As a variation, you can also add curry powder and a touch of tabasco at the end for a little kick - enjoy!Serving Size: 5 one cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user JENBENCH.

The nutritional information for Creamy Roasted Vegetable Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 151.6

• Total Fat: 3.9 g
• Cholesterol: 8.6 mg
• Sodium: 255.3 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 3.2 g
• Protein: 7.5 g