Roasted Vegetable Soup

By Tonya_Speed

NUTRITION per serving: 106 Calories; 3g Fat; 9g Protein; 14g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 467mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 3

Ingredients

• 3 small tomatoes, quartered
• 1 1/2 pounds quartered eggplant (2 small)
• 1/2 cup sliced green onions
• 4 cloves garlic, pressed
• 1 tablespoon olive oil
• 1 teaspoons dried oregano
• 2 (14.5-oz.) cans low sodium chicken broth
• 2/3 cup skim milk
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

COOKING INSTRUCTIONS:
Preheat oven to 400 degrees. Place tomatoes, eggplants, green onions and garlic in a baking pan; toss with oil and oregano. Roast, turning occasionally, for 40 minutes or until vegetables are tender and starting to brown; set aside to cool. Scoop pulp out of eggplant into a large saucepan; add remaining vegetables. Stir in broth, bring to a boil then reduce heat and simmer for 35 minutes or until vegetables are very soft. Transfer soup to a blender (or use a hand-held blender) and puree until smooth. Stir in the milk and season with sea salt and pepper.

GLUTEN FREE: Make sure chicken broth is gluten free.