Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon dried rosemary; salt; pepper; 2 cups zucchini, sliced; 1 cup sweet onion, sliced; 1 cup red bell pepper, coarsley chopped; 1 (8 ounce) package baby portabella mushrooms, sliced; 3 garlic cloves, minced; 1 (14 1/2 ounce) can chicken broth; ¾ cup whipping cream; 2 tablespoons fresh parsley, chopped

Servings: persons

2 tablespoons olive oil
1 teaspoon dried rosemary
salt
pepper
2 cups zucchini, sliced
1 cup sweet onion, sliced
1 cup red bell pepper, coarsley chopped
1 (8 ounce) package baby portabella mushrooms, sliced
3 garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
¾ cup whipping cream
2 tablespoons fresh parsley, chopped

1
Preheat oven to 475 degrees.
2
Combine olive oil, crushed rosemary, salt and pepper; mix well.
3
Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat.
4
Remove vegetables from bag and place in a large baking pan in a single layer.
5
Roast in oven at 475 degrees for 30 minute or until golden brown and tender.
6
Stirring occasionally through baking.
7
In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well.
8
Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
9
Makes 3 (1 1/2-cup) servings so you may want to double.
10
: ).

446

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon dried rosemary, salt, pepper, and more.

Yes, 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.

Roasted Vegetable Soup

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