Soup

Roasted Vegetable soup is for Soup.

Roasted Vegetable soup takes 15 minutes to prepare.

Roasted Vegetable soup takes 40 minutes to cook.

Roasted Vegetable soup makes 6 servings.

The ingredients for Roasted Vegetable soup are:

Ingredients:
Red Ripe Tomatoes, 5 medium whole (2-3/5" dia) (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Onions, raw, 3 medium (2-1/2" dia) (remove)
Garlic, 10 cloves (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
balsamic vinegar, 2 tablespoon (remove)
*Tone's Garlic Pepper Seasoning - no msg (1/4 tsp, .7g), 0.7 gram(s) (remove)
*Summer Squash, 1 small (remove)

Here is how you make Roasted Vegetable soup:

Serving size 1 cup Makes approx 6 cups.Cut in quarters all vegetables (seed tomatoes). Place on a Roasting pan drizzle with olive oil and balsamic vinegar. Sprinkle seasoning and place in oven 350 degrees for about 40 minutes. Once vegetables are roasted and soft, put through blender and strain. Serve with crackers or grilled cheese sandwichNumber of Servings: 6Recipe submitted by SparkPeople user MYRNA929.

The nutritional information for Roasted Vegetable soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 110.1

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 26.5 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 3.1 g
• Protein: 2.6 g