Roast red peppers, tomatoes, carrots, parsnips and more for a Velvety Roasted Vegetable Soup. This roasted vegetable soup makes eight delightful servings.
What You Need
Original recipe yields 8 servings
2 large red pepper s, cut into 1-inch-thick slices
2 large tomatoes, quartered
2 carrot s, cut into 1-1/2-inch-thick slices
2 parsnips, peeled, cut into 1-1/2-inch-thick slices
1 onion, quartered
1 zucchini, cut into 1-1/2-inch-thick slices
3 cloves garlic, minced
1/4 tsp. black pepper
1 pkt. (0.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
2 Tbsp. olive oil
3-1/2 cups fat-free reduced-sodium chicken broth
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.