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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 philippajane

Makes 10 servings



Substitute the chicken broth for vege broth to make it vegetarian

Recipe Ingredients for Roasted Vegetable Soup

10 small potatoes
2 large carrots
2 large zucchini
2 jalapeno peppers
17 cups water
3 cups chicken broth
1 large onion
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp oregano
1/2 tbsp thyme
2 tbsp olive oil
2 tbsp garlic

Recipe Directions for Roasted Vegetable Soup

  1. Chop all ingredients into bite site pieces

  2. Mix with the herbs and oilve oil into large roasting dish

  3. Roast until golden

  4. Transfer to pot on gas burner

  5. Add chicken stock and half the water

  6. Simmer for 1.5 hours on low heat

  7. Add more water as needed to alter consistency

  8. Eat it chunky-style or blend for a smoother soup

Categories

Main Dish

Nutrition Facts
Serving Size 749.3g
Amount Per Serving
Calories
183
Calories from Fat
31
% Daily Value*
Total Fat
3.5g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
687mg
29%
Potassium
1015mg
29%
Total Carbohydrates
33.2g
11%
Dietary Fiber
5.8g
23%
Sugars
4.4g
Protein
5.5g
Vitamin A 39% Vitamin C 79%
Calcium 6% Iron 10%
* 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 saturated fat
  • No cholesterol
  • 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 sodium
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