Soup

Roasted Veggie Soup is for Soup.

Roasted Veggie Soup takes 10 minutes to prepare.

Roasted Veggie Soup takes 30 minutes to cook.

Roasted Veggie Soup makes 3 servings.

The ingredients for Roasted Veggie Soup are:

1 Can Del Monte Fire-roasted tomatoes (15 oz)
1 small zucchini sliced
1 large red bell pepper quartered
3-5 cloves garlic
1 small red onion in wedges (optional, I did not include it in nutritional info)
canola oil
caribbean jerk spices (or spice of your choice)
salt

Here is how you make Roasted Veggie Soup:

Preheat Broiler. Coat pan with canola oil. Spread zucchini slices, bell pepper quarters, garlic cloves (whole) and onions in one layer on pan. Place under broiler for 10-15 minutes. Remove veggies from broiler, place bell pepper quarters in a paper bag and close the bag (a sealed plastic container will work too). Coarsely chop zucchini, garlic & onion in food processor. Empty tomatoes into pan on stove, heat over medium heat. Add zucchini, garlic and onion. Remove bell pepper from bag and peel pepper. Chop bell peppers in food processor and add to pan. Add spice of your choice and salt. Simmer over medium-low heat for about 15-20 minutes to allow flavors to combine. Makes about 3 1-cup servings. Number of Servings: 3Recipe submitted by SparkPeople user BRAINSCIENTIST.

The nutritional information for Roasted Veggie Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 106.5

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 70.5 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.7 g
• Protein: 2.5 g