Roasted Summer Vegetable Soup

KITCHENAID
13Ingredients
60Minutes
170Calories

Ingredients

US|METRIC
  • 4 carrots (peeled, halved and cut into 2-inch pieces)
  • 4 vine ripened tomatoes (quartered and seeded)
  • 2 medium zucchini (halved and cut into 1-inch pieces)
  • 1 red bell pepper (seeded and sliced)
  • 1/2 white onion (or yellow, sliced)
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic (peeled)
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1/2 teaspoon smoked paprika
  • sour cream (or crème fraiche, for serving)
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    Directions

    1. Heat the oven to 400°F. Line a baking sheet with foil.
    2. Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
    3. Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
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    NutritionView More

    170Calories
    Sodium30% DV730mg
    Fat12% DV8g
    Protein8% DV4g
    Carbs7% DV21g
    Fiber24% DV6g
    Calories170Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium730mg30%
    Potassium890mg25%
    Protein4g8%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber6g24%
    Sugars13g26%
    Vitamin A260%
    Vitamin C130%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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