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    You are in: Home / Recipes / Roasted Vegetable Soup Recipe
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    Roasted Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Kerena's Note:

    From Taste of the South Oct/Nov 2012 Magazine. Prep time is an estimate and includes pureeing time.

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    Ingredients:

    Serves: 8

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Cut carrots and zucchini pieces in half crosswise.
    2. 2
      In a large bowl, combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper; toss well. Arrange veggies in an even layer on large rimmed baking sheet.
    3. 3
      Bake, turning occasionally, until veggies are tender, 35-40 minutes. Let cool slightly. Remove peels from garlic cloves.
    4. 4
      In blender combine 1/3 of veggie mixture (including garlic and juices from baking sheet) and 1/3 of chicken broth. Process until smooth, stopping occasionally to scrape the sides of the container. Pour pureed veggies into a large saucepan. Repeat this process twice with remaining veggies and chicken broth.
    5. 5
      Add remaining 1 tsp salt and 1/4 tsp pepper, half and half and paprika. Cook over medium heat until heated thoroughly, approximately 10 minutes.
    6. 6
      Serve with dollop of sour cream. Garnish with more smoked paprika if desied.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 136.6
     
    Calories from Fat 81
    59%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.2 g
    16%
    Cholesterol 13.0 mg
    4%
    Sodium 728.0 mg
    30%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.4 g
    25%
    Protein 4.3 g
    8%

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