Comida Kraft
Recipe Box

Velvety Roasted Vegetable Soup

Prep Time
Total Time

8 servings, 1 cup each

Roast red peppers, tomatoes, carrots, parsnips and more for a Velvety Roasted Vegetable Soup. This roasted vegetable soup makes eight delightful servings.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine all ingredients except broth; spread onto bottom of shallow foil-lined pan.
  • Bake 25 min. or until vegetables are lightly browned.
  • Spoon roasted vegetables into large saucepan. Stir in broth. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat. Blend, in small batches, in blender until smooth.

Special Extra

Sprinkle with additional black pepper and chopped fresh chives before serving.


Substitute a mixture of different colored peppers, such as yellow, orange and/or green, for the red peppers.


  • 8 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1 Fat

Nutrition Bonus

Roasted vegetables add a subtle sweetness to this velvety soup. As a bonus, the carrots are high in vitamin A and the red peppers provide an excellent source of vitamin C.

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 100
Total fat 4g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 580mg
Carbohydrate 14g
Dietary fiber 4g
Sugars 7g
Protein 2g
% Daily Value
Vitamin A 90 %DV
Vitamin C 60 %DV
Calcium 4 %DV
Iron 4 %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.

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