Roasted Vegetable Soup

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
Makes: 5 Servings

Ingredients

  • 2 14.5 oz. Cans College Inn Garden Vegetable Broth
  • 1 ONION peeled, quartered
  • 4 PLUM TOMATOES cut in 1/2
  • 1 RED BELL PEPPER
  • 1 ZUCCHINI (small)
  • 1 CARROT
  • 2 Tbsp. OLIVE OIL
  • 1 Tbsp. GARLIC minced
  • 1/4 tsp. THYME

Instructions

Preheat oven to 425°F. Cut the red bell pepper in quarters and remove seeds and pith. Peel the carrot and cut into chunks. 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 - 10 minutes, or until lightly browned. Remove vegetables from oven and cool slightly. Dice into 1/2" pieces. Spray a 4 qt. saucepan with nonstick spray and heat to medium, add garlic and cook 10 seconds. Increase heat to medium-high and add broth, diced roasted vegetables and thyme. Bring soup to a boil, reduce heat and simmer 5 minutes.

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