Healthy Cream of Roasted Vegetable Soup
A creamy vegetable soup is not only easy but delicious and healthy too. This soup can also be used as a base for many other recipes.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
- 2 cups Mixed vegetables of your choice include potato or squash to achieve creamy texture include potato or squash to achieve a creamy texture
- 2 cups Low sodium, fat free vegetable broth or stock
- Fresh or dried herbs I love rosemary, thyme, and sage
- Salt and Pepper
- olive oil
Preheat oven to 450 degrees F.
Prepare vegetables by washing, peeling, and cutting into large 2-inch chunks.
Place vegetables in a single, non-crowded layer onto a rimmed sheet pan. If too crowded, vegetables will steam and not roast. Use two pans if roasting a large amount.
Drizzle olive oil lightly over vegetables, and salt and pepper.
Mix in fresh or dried herbs.
Bake vegetables for 20 minutes or until lightly browned.
Remove herb sprigs and place in a dutch oven or large saucepan. Add broth or stock to just cover the vegetables. Simmer until vegetables are soft.
Puree vegetables together using a blender, food processor or immersion blender.
Garnish with herbs, and serve with fresh crackers if desired.
Serving: 2g | Calories: 112kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 499mg | Fiber: 7g | Sugar: 8g | Vitamin A: 501IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.