Appetizers / Soups / Salads

Creamy Roasted Veggie and Parmesan soup is for Soup.

Creamy Roasted Veggie and Parmesan soup takes 20 minutes to prepare.

Creamy Roasted Veggie and Parmesan soup takes 60 minutes to cook.

Creamy Roasted Veggie and Parmesan soup makes 8 servings.

The ingredients for Creamy Roasted Veggie and Parmesan soup are:

3-4 onions, quartered
4 medium tomatoes, quartered
1 bell pepper, any colour (I used yellow)
1 cup chopped carrot
3 cups chicken broth
1 medium potato, with skin, chopped
2 tsp Worcestershire sauce
1 tbsp garlic powder (more or less to taste)
2 cups nonfat milk
2.5 tbsp cornstarch mixed with a few tbsp water
1/2 cup parmesan cheese
salt and pepper to taste
pinch of red pepper flakes

Here is how you make Creamy Roasted Veggie and Parmesan soup:

Toss veggies (except potato) with oil and roast in 400 degree oven for about 45 minutes. Meanwhile, cook potato in chicken broth. Combine Roasted veggies with broth and potato and either use a hand blender or blender in batches to puree. Put mixture in pot and add skim milk. bring to boiling point while stirring in seasonings and parmesan cheese. Mix cornstarch and water and add while cooking to thicken. Serving Size: Makes 8 generous servings Number of Servings: 8Recipe submitted by SparkPeople user DANCEMOM1970.

The nutritional information for Creamy Roasted Veggie and Parmesan soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 149.0

• Total Fat: 4.3 g
• Cholesterol: 8.7 mg
• Sodium: 663.5 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.7 g
• Protein: 7.2 g