Roasted Vegetable Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 1/2 Cup
- Serves:
- 3
ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- salt
- pepper
- 2 cups zucchini, sliced
- 1 cup sweet onion, sliced
- 1 cup red bell pepper, coarsley chopped
- 1 (8 ounce) package baby portabella mushrooms, sliced
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can chicken broth
- 3⁄4 cup whipping cream
- 2 tablespoons fresh parsley, chopped
directions
- Preheat oven to 475 degrees.
- Combine olive oil, crushed rosemary, salt and pepper; mix well.
- Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. Remove vegetables from bag and place in a large baking pan in a single layer.
- Roast in oven at 475 degrees for 30 minute or until golden brown and tender. Stirring occasionally through baking.
- In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
- Makes 3 (1 1/2-cup) servings so you may want to double. : ).
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