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Roasted Vegetable Soup
Created by Profile member, Patricia Gill, this fragrant, robust soup helps you fall into the seasons.
PREP TIME
10 minutes
COOK TIME
25 minutes
TOTAL TIME
35 minutes
COURSE
Dinner
SERVINGS
6
EQUIPMENT
- Stock pot or large soup pot
- Immersion blender
INGREDIENTS
- 2 medium summer squash, cubed
- 2 medium zucchini squash, cubed
- 2 carrots, sliced
- 3 bell peppers (yellow, red, orange), diced
- 2 scallion bulbs, chopped
- 48 oz fat-free, low-sodium chicken broth
- 2 Tbsp. olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 425 degrees.
- Spread vegetables onto a cookie sheet that has been prepared with non-stick cooking spray.
- Roast vegetables in oven for 25 minutes.
- Remove vegetables from oven and set aside.
- In a stock pot or large soup pot, add 1/2 cup chicken broth and 1/3 of the roasted vegetables and blend with an immersion blender.
- Add remaining vegetables and chicken broth and heat over medium-high heat for an additional 10 minutes.
NOTES
Profile Exchange: 1 cup vegetables, 1 flex food
