Roasted Tomato and Vegetable Soup Recipe | Yummly

Roasted Tomato and Vegetable Soup

DIABETIC LIVING
15Ingredients
55Minutes
300Calories
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Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onion (medium, chopped)
  • 1 stalk celery (sliced)
  • 1 medium carrot (chopped)
  • 1 teaspoon minced garlic (bottled, 2 cloves)
  • 42 ounces reduced sodium chicken broth
  • 2 cups butternut squash (cut-up, peeled, and seeded)
  • 14.5 ounces fire-roasted diced tomatoes (or one 14-1/2-ounce can diced tomatoes, undrained)
  • 19 ounces white kidney beans (cannellini beans, rinsed and drained)
  • 1 zucchini (small, halved lengthwise and sliced)
  • 1 cup broccoli (small, and/or cauliflower florets)
  • 1 tablespoon fresh oregano (snipped, or 2 teaspoons dried oregano, crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • shredded Parmesan cheese (Freshly, optional)
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    NutritionView More

    300Calories
    Sodium21% DV510mg
    Fat4% DV2.5g
    Protein37% DV19g
    Carbs17% DV52g
    Fiber52% DV13g
    Calories300Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium510mg21%
    Potassium1770mg51%
    Protein19g37%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber13g52%
    Sugars4g8%
    Vitamin A110%
    Vitamin C45%
    Calcium25%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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