Roasted Vegetable Soup Recipe
6.7g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Other
Cook Time: 75 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Other
Cook Time: 75 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.9g
Protein
17.3g
Fat
5.6g
Fiber
212.3cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 plum tomato
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2 eggplant, unpeeled (approx 1-1/4 lb)
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4 clove
-
3 tbsp
-
1 1/4 tsp
-
2 14.5 oz can
-
1 cup
-
0 3/4 tsp
-
0 1/2 tsp
-
6 large
DIRECTIONS
- Heat oven to 400°F.
- Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
- Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
- Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.