Lunch

Roasted Veggie Soup is for Lunch.

Roasted Veggie Soup takes 20 minutes to prepare.

Roasted Veggie Soup takes 60 minutes to cook.

Roasted Veggie Soup makes 7 servings.

The ingredients for Roasted Veggie Soup are:

2 cans chopped tomatoes (liquid reserved)
2-3 onions, chopped roughly
2-3 carrots, chopped roughly
2-3 celery stalks, chopped roughly
1 small winter squash, skinned and chopped
5-6 garlic cloves, whole
5-6 cups chicken broth
olive oil, for roasting the veggies

Here is how you make Roasted Veggie Soup:

Preheat oven to 400 degrees.Drain liquid from cans of tomatoes (keep in reserve) and spread tomatoes out on baking sheet.Roughly chop onions, carrot, celery, squash, and garlic and put on baking sheet (I often have to use a second one).Roast veggies for 45-60 minutes, checking every 15 minutes or so and mixing them. You want the liquid to be evaporated from the tomatoes and for the tomatoes to have started to get a little brown on the edges. You want your other veggies to be soft and starting to get a little brown.In shifts, depending on the size of your blender, put veggies into the blender with the tomato juice reserved from the can and chicken broth. Be careful -- if the broth is very hot and you put too much in, it can be dangerous.Once soup is fully pureed, add salt and pepper to taste.Serving Size: Make about 7 one cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user RABSWOM.

The nutritional information for Roasted Veggie Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 126.5

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 454.9 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 4.5 g
• Protein: 2.2 g