Roasted Vegetable Soup Recipe

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Roasted Vegetable Soup
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Ingredients:

Directions:

  1. Coarsely chop vegetables into bite size pieces.
  2. Spread out veggies on the 2 pans.
  3. Spray with olive oil or Pam.
  4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
  5. Put 1 qt chicken broth in stockpot.
  6. Add remaining ingredients and roasted veggies.
  7. Heat through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.02 Kcal (356 kJ)
Calories from fat 11.76 Kcal
% Daily Value*
Total Fat 1.31g 2%
Cholesterol 7.81mg 3%
Sodium 143.1mg 6%
Potassium 440.44mg 9%
Total Carbs 12.43g 4%
Sugars 6.08g 24%
Dietary Fiber 4.25g 17%
Protein 6.4g 13%
Vitamin C 19.8mg 33%
Vitamin A 0.4mg 15%
Iron 1.3mg 7%
Calcium 69.2mg 7%
Amount Per 100 g
Calories 41.72 Kcal (175 kJ)
Calories from fat 5.77 Kcal
% Daily Value*
Total Fat 0.64g 2%
Cholesterol 3.83mg 3%
Sodium 70.22mg 6%
Potassium 216.13mg 9%
Total Carbs 6.1g 4%
Sugars 2.98g 24%
Dietary Fiber 2.08g 17%
Protein 3.14g 13%
Vitamin C 9.7mg 33%
Vitamin A 0.2mg 15%
Iron 0.6mg 7%
Calcium 33.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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