Lunch: Roasted Vegetable Soup

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

Ingredients

2 tablespoons olive or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 sweet onion, halved lengthwise, sliced
1 medium red bell pepper, coarsely chopped
1 (8-oz.) pkg. fresh whole mushrooms
3 garlic cloves, minced
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

Instructions

Heat oven to 475 °F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
Bake at 475 °F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.

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