Roast a variety of vegetables with garlic and cracked black pepper for our Creamy Roasted Vegetable Soup Recipe. Then swirl it together with Dijon mustard in this quick and easy-to-make vegetable soup recipe.
What You Need
Original recipe yields 8 servings
1 lb. mixed red and yellow pepper s, cut into 1-inch-thick slices
2 large tomatoes, quartered
1 onion, quartered
1 cup sliced peeled carrot s
3/4 cup zucchini slices (1 inch thick)
1/4 cup minced garlic
1/4 tsp. freshly cracked black pepper
1 Tbsp. olive oil
3-1/2 cups chicken broth
1/4 cup GREY POUPON Dijon Mustard
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Let's Make It
Heat oven to 375ºF.
Combine vegetables, garlic, black pepper and oil; spread onto bottom of shallow foil-lined pan.
Bake 25 min. or until vegetables are lightly browned.
Transfer vegetables to large saucepan. Add broth; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat; stir in mustard. Add to blender, in batches; blend until smooth.
For added flavor, drizzle additional 1 tsp. olive oil over each filled bowl of soup just before serving. Sprinkle with additional black pepper.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* 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.