Roasted Vegetable Soup

  • prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

    Ingredients

    • 6 beefsteak tomatoes, halved and cored
    • 2 leeks, white and pale-green parts cut into 1/2-inch pieces
    • 2 carrots, cut into 1/4-inch pieces
    • 4 cloves garlic
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
    • 1/4 cup chopped fresh basil

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 113 % Daily Value *
    • Total Fat: 7 g 11.23%
    • Saturated Fat: 1 g 4.96%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 14 mg 0.59%
    • Calcium: 32 mg 3.25%
    • Potassium: 652 mg 18.63%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 3 g 13.2%
    • Sugar: 7 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 44.99%
    • Vitamin C 63.15%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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