Roasted Tomato & Vegetable Soup

5.00 / 55.00 / 55.00 / 55.00 / 55.00 / 5 

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Added Dec 7th, 07 by
FoodConnect.com Test Kitchen


  • Categories: Soups & Stews
  • Servings: 8 change
  • Calories per serving: 131
  • Prep Time: 15 mins
  • Cook Time: 15 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1317%
Fat 2g4%
Cholesterol 5mg2%
Sodium 649mg 27%
Carbohydrates 21g7%

More facts>>

FoodConnect Nutritionals

This is a light soup suitable as a side dish.

Ingredients

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                    [title] => celery, fresh, stalk, med, fda
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            [2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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                    [quantity] => 2.00
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                    [method] => minced
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            [7b748d2a-5e94-3034-2d65-e831e32d1655] => Array
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                    [title] => broth, chicken, light, fat free, rducd sod, cnd
                    [ingredientid] => 4102
                    [ingredientuuid] => 7b748d2a-5e94-3034-2d65-e831e32d1655
                    [quantity] => 42.00
                    [measure] => fluid ounce
                    [title_custom] => chicken broth, light, fat free
                    [componentid] => 0
                    [method] => three 14-oz. cans
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            [335275b6-c136-3e64-d924-8b0b233eb72b] => Array
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                    [title] => squash, butternut, bkd, cubes
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                    [method] => peeled, seeded and cut-up
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                    [quantity] => 14.50
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            [7d8aaf24-72a9-5d44-a1f8-4f5cd39feaf3] => Array
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                    [ingredientid] => 1545
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                    [quantity] => 1.00
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                    [method] => halved lengthwise and sliced
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            [5905a669-0627-fe34-29ae-da527e174aee] => Array
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                    [title] => herb, oregano, fresh, intl
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                    [quantity] => 2.00
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  • 1 cooking spray, 1/3 sec spray
  • 1 onion chopped
  • 1 celery sliced
  • 1 carrot chopped
  • 2 garlic cloves minced
  • 42 fluid ounce chicken broth, light, fat free three 14-oz. cans
  • 2 cup butternut squash peeled, seeded and cut-up
  • 14 1/2 fluid ounce tomatoes, diced, fire roasted, cnd
  • 16 fluid ounce beans, cannellini/white kidney, unsalted, cnd
  • 1 zucchini squash halved lengthwise and sliced
  • 1 cup broccoli, florets, fresh
  • 2 tbsp herb, oregano, fresh, intl
  • 1/4 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
  • 1/2 cup cheese, parmesan, fresh, shredded

Recipe Method

1. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion, celery, carrot and garlic to hot Dutch oven. Cook and stir for 5 minutes.

2. Stir in chicken broth, butternut squash and undrained tomatoes. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add white kidney beans, zucchini, broccoli and/or cauliflower, oregano, salt and pepper; cook for 5 minutes more. If desired, sprinkle individual servings with Parmesan cheese.

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0 members found this review helpful
Elizabeth Young
May 5, 2009

The fresh oregano herbs make this soup really tasty. Really good with cooked chicken as well. Try it!

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