Nutrittious and delicious roasted vegetable soup

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Name: Roasted Vegetable Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 6 Beefsteak tomatoes halved and cored; 2 Leeks white, pale green parts cut into 1/2" pieces; 2 Carrots cut into 1/4" pieces; 4 Garlic cloves; 2 tbs Olive oil; Coarse Salt; Freshly ground pepper; 2 cans Vegetable Broth 14.5 oz each (reduced sodium); 1 cup Water; 1/4 cup Basil fresh chopped

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INGREDIENTS

6 Beefsteak tomatoes ; halved and cored
2 Leeks ; white, pale green parts cut into 1/2" pieces
2 Carrots ; cut into 1/4" pieces
4 Garlic cloves
2 tbs Olive oil
Coarse Salt
Freshly ground pepper
2 cans Vegetable Broth ; 14.5 oz each (reduced sodium)
1 cup Water
1/4 cup Basil fresh ; chopped

Servings

INSTRUCTIONS

Preheat oven to 450 degrees. In roasting pan, toss tomatoes, leaks (white and pale parts cute into 1/2" pieces), carrots, garlic cloves, and olive oil. Season with salt and pepper. Roast in a single layer with tomatoes cut sides down until tender, 1 hour. Using tongs, peel off tomato skins.

In saucepan, bring vegetables and vegetable broth and water to a boil.

Reduce heat; simmer for 10 minutes.

In batches, puree in blender. Stir in basil.

NOTES

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 4 Servings

Calories: 187
Calories from Fat: 39 (21%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 16753.9mg		578 %
Potassium 1262.5mg		33 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 4g	16 %
	Sugars, other 21.5g
Protein 13.8g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 187

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