Celebrate a successful trip to the farmers' market by making a roasted veggie soup. All it needs for seasoning is some herbs and Dijon mustard. You can't go wrong with the great flavor of this Dijon-Roasted Veggie Soup.
What You Need
Original recipe yields 8 servings
1 medium zucchini
2 medium plum tomatoes, halved
1 large onion, quartered
1 medium red bell pepper, sliced
1 cup sliced carrot s
2 to 3 cloves garlic, peeled
5 cups chicken broth
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper
2 cups chopped cooked chicken
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped fresh parsley
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Let's Make It
Preheat oven to 325°F. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Place in 15x10x1-inch baking pan. Add tomatoes, onions, bell peppers, carrots and garlic; mix lightly. Bake 30 to 45 min. or until tender and golden brown; cool.
Chop vegetables; place in large saucepan. Add chicken broth, cumin and crushed red pepper;mix well. Bring to boil on high heat. Reduce heat to medium-low; simmer, uncovered, 5 min.
Add chicken and mustard; mix wel. Cook an additional 5 min. or until heated through. Stir in parsley.
Purchase a fully-cooked rotisserie chicken at the supermarket to quickly obtain cooked chicken for soups and casseroles.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.