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Roasted Vegetable Soup

Roasted Vegetable Soup recipe

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

Recipe Ingredients

  1. 2 cans College Inn® Garden Vegetable Broth
  2. 1 onion, peeled, quartered
  3. 4 plum tomatoes, halved lengthwise
  4. 1 red bell pepper, quartered
  5. 1 zucchini (small), cut into chunks
  6. 1 carrot, cut into chunks
  7. 2 tablespoons olive oil
  8. 1 tablespoon garlic , minced
  9. 1/4 teaspoon thyme

Method

  1. Preheat 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 | Total Time: 30 min | 5 servings

Reprinted with permission from College Inn®/©Del Monte Corporation.


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