ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 3

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 sweet onion, halved lengthwise, sliced
1 medium red bell pepper, coarsely chopped
1 (8-oz.) pkg. fresh whole mushrooms
3 garlic cloves, minced
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 80 mg, Fat 7, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 1/2 Cups, Sodium 820 mg, Sugar 7 g

*** Explore more Roasted Vegetable Soup Recipes »

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