Dijon Roasted Vegetable Soup Recipe

Name: Dijon Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plum tomatoes, halved; 1 zucchini, split lengthwise and halved; 1 onion, quartered; 1 red bell pepper, sliced; 1 cup sliced carrot; 2 -3 cloves garlic, peeled; 5 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon pepper; 2 cans chicken, drained; ½ cup Dijon mustard

Servings: persons

2 plum tomatoes, halved
1 zucchini, split lengthwise and halved
1 onion, quartered
1 red bell pepper, sliced
1 cup sliced carrot
2 -3 cloves garlic, peeled
5 cups chicken broth
1 teaspoon ground cumin
1 teaspoon pepper
2 cans chicken, drained
½ cup Dijon mustard

1
Place tomatoes, zucchini, onion, bell pepper, carrots, and garlic on a large cookie sheet.
2
Bake at 325 for 30-45 minutes or until vegetables are golden and tender.
3
Remove from oven and let cool.
4
Chop vegetables.
5
In a large pot bring chicken broth, chopped vegetables, cumin, and pepper to a boil.
6
Reduce heat to low and simmer, uncovered, for 5 minutes.
7
Stir in chicken and mustard and cook an additional 5 minutes.
8
Serve.

980

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 plum tomatoes, halved, 1 zucchini, split lengthwise and halved, 1 onion, quartered, 1 red bell pepper, sliced, and more.

Yes, Dijon Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dijon Roasted Vegetable Soup

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