Roasted-Vegetable Soup Recipe

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Ingredients

Count

Nutrition

1416

Calories

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Ingredients:

Serving

2 1/2 cups chopped onion
1 cup chopped carrot
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
5 plum tomatoes, halved (about 1 lb)
3 garlic cloves, sliced
4 cups vegetable broth (1 box)
1 cup baking potato, cubed
1 tsp dried oregano
1 tsp dried basil
28 oz whole tomatoes, undrained and chopped

Directions:

Preheat oven to 425°.
Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.
Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1416.24 Kcal (5930 kJ)
Calories from fat	304.7 Kcal
		% Daily Value*
Total Fat	33.86g	52%
Cholesterol	9.84mg	3%
Sodium	5818.08mg	242%
Potassium	5569.44mg	118%
Total Carbs	253.88g	85%
Sugars	79.65g	319%
Dietary Fiber	39.9g	160%
Protein	43.01g	86%
Vitamin C	232.8mg	388%
Vitamin A	1.3mg	43%
Iron	11.1mg	62%
Calcium	523.3mg	52%

Amount Per 100 g
Calories	46.85 Kcal (196 kJ)
Calories from fat	10.08 Kcal
		% Daily Value*
Total Fat	1.12g	52%
Cholesterol	0.33mg	3%
Sodium	192.48mg	242%
Potassium	184.26mg	118%
Total Carbs	8.4g	85%
Sugars	2.64g	319%
Dietary Fiber	1.32g	160%
Protein	1.42g	86%
Vitamin C	7.7mg	388%
Iron	0.4mg	62%
Calcium	17.3mg	52%

* 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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