OK, let’s all admit something: We don’t exactly always crave the taste of veggies. But rather than suffer through boring salads or steamed sides, how about making something like a soup that is packed with veggies that tastes amazing and not necessarily like, well, veggies? This roasted vegetable soup does the trick by combining eight fresh vegetables and simple herbs to create one amazing taste. The secret: Roasting the veggies before pureeing brings out their sweetness and intensifies their natural, delicious flavors. Serves 4 4 carrots 1 red bell pepper 1 med sweet potato 1 zucchini 1 yellow squash 1 lg tomato, seeded ½ lg yellow onion 1 jalapeño 2 Tbsp olive oil 4 c reduced-sodium vegetable broth 1 Tbsp fresh basil, chopped (optional)
- Heat oven to 400°F. Cut all vegetables into ¼" x ¼" x 2" pieces and place in single layer on parchment-lined baking sheets. Drizzle with oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all vegetables. Sweet potatoes often take longer than others, so place them on their own tray.) MORE: The Only Way to Make Miso Soup
- Roast vegetables for approximately 25 minutes, turning once halfway through. Increase temperature to 425°F and roast until vegetables are tender, about 10 to 15 minutes more.3. In large saucepan, combine broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to high-speed blender and puree in batches. Season with salt and pepper to taste. Sprinkle with chopped basil (if using) and serve. NUTRITION (per serving) 170 cal, 3 g pro, 24 g carb, 6 g fiber, 10 g sugars, 7 g fat, 1 g sat fat, 210 mg sodium
