Roasted Vegetable Soup

4
(6) 5 Reviews
Prep Time
20
min.
Total Time
1
hr.
25
min.
Servings

4 servings, 1-1/4 cups each

Hot, delicious and way easier than it looks. Roasting the pepper and root veggies adds flavor while the beans are a sensible add-in for your smart eating plan.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Spread vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until tender, stirring after 20 min.
  • Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
  • Serve topped with cheese and basil.
* Made with quality cheeses crafted in the USA.

Substitute

Substitute Italian parsley for the basil.

Food Facts

A cream-colored root vegetable in the carrot family, parsnips have a delicate, slightly sweet, nutty flavor.

Servings

  • 4 servings, 1-1/4 cups each

Healthy Living

  • Low fat
  • Good source of fiber
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Loaded with vegetables, this flavorful low-fat soup is an excellent source of fiber from the combination of beans and vegetables. And as a bonus, it's rich in vitamin A from the combination of carrots and sweet potatoes and a good source of both calcium from the cheese and iron from the beans.

Nutritional Information

Serving Size 4 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 15mg
Sodium 820mg
Carbohydrate 40g
Dietary fiber 12g
Sugars 7g
Protein 17g
   
Vitamin A 270 %DV
Vitamin C 50 %DV
Calcium 50 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sharpeipup |

    Different veggies and the roasted flavor make this dish stand out.

  • sueh617 |

    We liked this soup with a few changes, using what was on hand. Quadrupled recipe, added 1/2 butternut squash, cut back a bit on peppers and sweet potatoes, did not use dressing but sprinkled with olive oil, balsamic vinegar, s&p plus Italian herbs then added mini dried cheese ravioli for the last 20 mins of heating through. I will add garlic next time. Very forgiving recipe that you can adjust to your liking. Enjoyed and have leftovers for another smaller meal which was my intent by making a big pot of soup!

  • breall |

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