CREAMY ROASTED VEGETABLE SOUP RECIPE

Creamy Roasted Vegetable Soup Recipe image

Roast a variety of vegetables with garlic and cracked black pepper for our Creamy Roasted Vegetable Soup Recipe. Then swirl it together with Dijon mustard in this quick and easy-to-make vegetable soup recipe.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 lb. mixed red and yellow peppers, cut into 1-inch-thick slices
2 large tomatoes, quartered
1 onion, quartered
1 cup sliced peeled carrots
3/4 cup zucchini slices (1 inch thick)
1/4 cup minced garlic
1/4 tsp. freshly cracked black pepper
1 Tbsp. olive oil
3-1/2 cups chicken broth
1/4 cup GREY POUPON Dijon Mustard

Steps:

Heat oven to 375ºF.
Combine vegetables, garlic, black pepper and oil; spread onto bottom of shallow foil-lined pan.
Bake 25 min. or until vegetables are lightly browned.
Transfer vegetables to large saucepan. Add broth; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat; stir in mustard. Add to blender, in batches; blend until smooth.

Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g