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Roasted Vegetable Soup Recipe

Looking for an easy Roasted Vegetable Soup recipe? Learn how to make Roasted Vegetable Soup using healthy ingredients.


Submitted by challengeaccepted

Makes 4 servings



Roasted vegetable soup, very warming, and hits all the notes, from sweet, savoury to spicy and creamy. A serving is 2 cups.

Recipe Ingredients for Roasted Vegetable Soup

4 cup, cubes Eggplant
1 medium apple Apples
1 pepper Peppers, Jalapeno
3.5 tomato Tomatoes, Red, Ripe
6 small (5-1/2" long) Carrots
430 grams Potatoes, Baked, Flesh
6 clove Garlic
2 cup Natrel Fine-Filtered 2%
16 fl oz Organic Low Sodium Chicken Broth
8 fl oz Orange Juice Homestyle
2 tsp Safflower Oil 100% Pure

Recipe Directions for Roasted Vegetable Soup

  1. Preheat oven to 400'

  2. Wash all your vegetables. For the garlic, I just roasted it in its skin, the whole clove and then squeezed it out into the soup before blending. I also only cut the eggplant in half, left the skin on and roasted them cut side down, discarding the skin when adding it to the soup.

  3. Roughly chop the vegetables and apple into quarters. Basically ice cube size pieces. No uniformity needed, since you will be pureeing all of it later.

  4. Toss it in the oil and arrange it on a large baking sheet lined with parchment paper.

  5. Roast for 15 minutes, then take out the apple (they tend to burn past that point) Then continue roasting for 15 more minutes or until all the vegetables are soften and golden.

  6. Then carefully transfer it into a large soup pot, add the chicken broth and orange juice. Let it simmer for a few more minutes and then either use a sturdy immersion blender, or just use a regular blender. I added half of it to my blender then added in a cup of milk. to cool it a bit and to start thinning it out. Then I added the rest of the soup and the milk and blended until it was smooth.

  7. Add it back into the pot until it reaches a warm simmer.

  8. You're done! Enjoy it with a salad, or bread. Melt a touch of goat or cream cheese into your own bowl of it, and garnish with whatever herbs you enjoy. Basil and rosemary are both nice, as well as mint. For a decadent hit, add a touch of sherry to your bowl (or Port) and then add your soup, topping it at the end with parsley and bacon pieces.

Categories

Vegetables

Nutrition Facts
Serving Size 726.1g
Amount Per Serving
Calories
322
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
159mg
7%
Potassium
1426mg
41%
Total Carbohydrates
60.0g
20%
Dietary Fiber
9.1g
36%
Sugars
22.9g
Protein
10.8g
Vitamin A 273% Vitamin C 115%
Calcium 21% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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