Roasted Vegetable Soup

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

Ingredients

• 2 cans College Inn® Garden Vegetable Broth
• 1 onion, peeled, quartered
• 4 plum tomatoes, halved lengthwise
• 1 red bell pepper, quartered
• 1 zucchini (small), cut into chunks
• 1 carrot, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon garlic , minced
• 1/4 teaspoon thyme

Instructions

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 to 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 for 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.

Notes

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

Attribution

Recipe and photo used with permission from: College Inn®/©Del Monte Corporation