Roasted Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 tsp dried rosemary
salt
pepper
2 cups zucchini, sliced
1 cup sweet onion, sliced
1 cup red bell pepper , coarsley chopped
1 (8 oz) package baby portabella mushrooms, sliced
3 garlic cloves, minced
1 (14 1/2 oz) can chicken broth
3/4 cup whipping cream
2 tbsp fresh parsley, chopped

Directions:

Preheat oven to 475 degrees.
Combine olive oil, crushed rosemary, salt and pepper; mix well.
Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. Remove vegetables from bag and place in a large baking pan in a single layer.
Roast in oven at 475 degrees for 30 minute or until golden brown and tender. Stirring occasionally through baking.
In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
Makes 3 (1 1/2-cup) servings so you may want to double. : ).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.36 Kcal (529 kJ)
Calories from fat	84.37 Kcal
		% Daily Value*
Total Fat	9.37g	14%
Cholesterol	16.65mg	6%
Sodium	30.59mg	1%
Potassium	494.1mg	11%
Total Carbs	8.44g	3%
Sugars	3.32g	13%
Dietary Fiber	1.78g	7%
Protein	3.29g	7%
Vitamin C	63.1mg	105%
Vitamin A	0.8mg	26%
Iron	14.4mg	80%
Calcium	43.8mg	4%

Amount Per 100 g
Calories	66.57 Kcal (279 kJ)
Calories from fat	44.45 Kcal
		% Daily Value*
Total Fat	4.94g	14%
Cholesterol	8.77mg	6%
Sodium	16.11mg	1%
Potassium	260.3mg	11%
Total Carbs	4.44g	3%
Sugars	1.75g	13%
Dietary Fiber	0.94g	7%
Protein	1.73g	7%
Vitamin C	33.2mg	105%
Vitamin A	0.4mg	26%
Iron	7.6mg	80%
Calcium	23.1mg	4%

* 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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