Roasted Vegetable Soup Recipe | Yummly

Roasted Vegetable Soup

BAREFOOT CONTESSA(2)
Rosalba DeBenedictis: "I added garlic to the vegetables and half a red a…" Read More
12Ingredients
80Minutes
270Calories
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Ingredients

US|METRIC
  • 8 cups chicken stock (preferably homemade)
  • 1 vegetables (recipe Roasted Winter)
  • ground black pepper
  • kosher salt
  • 1 pound carrots (peeled)
  • 1 pound parsnips (peeled)
  • 1 sweet potato (large, peeled)
  • 1 butternut squash (small, about 2 pounds, peeled and seeded)
  • 3 tablespoons olive oil (good)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper (freshly)
  • 2 tablespoons fresh flat leaf parsley (chopped)
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    NutritionView More

    270Calories
    Sodium45% DV1080mg
    Fat14% DV9g
    Protein22% DV11g
    Carbs14% DV41g
    Fiber28% DV7g
    Calories270Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol10mg3%
    Sodium1080mg45%
    Potassium1040mg30%
    Protein11g22%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber7g28%
    Sugars14g28%
    Vitamin A410%
    Vitamin C50%
    Calcium10%
    Iron10%

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

    Reviews(2)

    I added garlic to the vegetables and half a red and half sweet onion this added more depth to soup. Also did not use the croutons rather chopped up some mushrooms sautéed with olive oil sprinkle of garlic granules, salt and pepper. Topped bowl of soup with the sautéed mushrooms. Can you say delish!
    Good best soup ever.

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