Roasted Vegetable Soup

Roasted Vegetable Soup
Roasted Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    plum tomatoes halved

  • 2

    small eggplants - (abt 1 lb ea) quartered lengthwise

  • 6

    green onions, white and 1" of green

  • 4

    garlic cloves

  • 3

    tablespoons olive oil

  • 1 1/2

    tablespoons fresh marjoram (or 1 1/4 tspns dried marjoram)

  • 2

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 1

    cup heavy cream

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

Directions

Heat oven to 400 degrees. Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool. Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through. This recipe yields 8 servings. Carbohydrates: 12.5 grams Net Carbs: 9 grams Fiber: 3.5 grams Protein: 3 grams Fat: 17.5 grams Calories: 208

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