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Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.



  1. Heat oven to 425 degrees F.
  2. Arrange onion, tomatoes, pepper, zucchini and carrot in a single layer on a heavy tray that has been sprayed with nonstick cooking spray.
  3. Brush vegetables with the olive oil. Roast, uncovered for 8 - 10 minutes, or until lightly browned.
  4. Remove vegetables from oven and cool slightly. Dice into 1/2-inch pieces.
  5. Spray a 4-quart saucepan with nonstick spray and heat to medium, add garlic and cook 10 seconds.
  6. Increase heat to medium-high and add broth, diced roasted vegetables and thyme.
  7. Bring soup to a boil, reduce heat and simmer for 5 minutes.

Prep Time: 15 min | Cook Time: 15 min | 5 servings

Recipe and photo credit: College Inn®/©Del Monte Corporation


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