Roasted Vegetable Soup
6.7g
Net Carbs
4.9g
Protein
17.3g
Fat
5.6g
Fiber
212
Calories
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.
Ingredients:
- 4 plum tomatoes Red Tomatoes
- 3 tablespoons Light Olive Oil
- 1 1/4 teaspoons Marjoram (Dried)
- 2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 4 cloves Garlic
- 1/2 teaspoon Black Pepper
- 3/4 teaspoon Salt
- 6 large Scallions or Spring Onions
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1 cup Heavy Cream
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.
