Easy Roasted Vegetable Soup Recipe
A delicious roasted vegetable soup
- 3 tablespoons vegetable oil
- 2 cloves garlic chopped
- 1 teaspoon basil
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- ½ medium onion chopped
- 5-6 mini peppers chopped
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- ½ can chopped tomatoes
- 3 cups chicken broth
- ½ c heavy cream
Preheat oven to 450 degrees Fahrenheit
Mixed together first five ingredients and a medium size zippered bag
Add peppers, onions, zucchini, mushrooms to the bag and marinade with dressing until vegetables are coated in oil mixture.
Bake for 20 minutes until lightly brown.
In a pot over medium heat on stove, add chicken broth, heavy cream, and vegetables from bag.
Heat over medium-high heat until just boiling.
Reduce to simmer and serve.
Serving: 1cup | Calories: 224kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1024mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 1mg