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