Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Total time: 45 min
Yield: 2 servings
Ingredients: 1 1/2 cups carrots finely chopped, about 3 small; 3/4 cup celery; 1 clove garlic halved; 3/4 cup sweet onion; 1 tablespoon promise buttery spread; 1 1/2 cups vegetable broth; 1/4 cup loosely packed fresh basil leaves thinly sliced or 1 tsp dried basil leaves, crushed; 2 tablespoons grated parmesan cheese; 1/8 teaspoon ground black pepper; 1 baking potatoes

Promise

10Ingredients

190Calories

45Minutes

Ingredients

servings:

1 1/2 cups carrots (finely chopped, about 3 small)
3/4 cup celery
1 clove garlic (halved)
3/4 cup sweet onion
1 tablespoon promise buttery spread
1 1/2 cups vegetable broth
1/4 cup loosely packed fresh basil leaves (thinly sliced or 1 tsp dried basil leaves, crushed)
2 tablespoons grated parmesan cheese
1/8 teaspoon ground black pepper
1 baking potatoes

Directions

Preheat oven to 400°.
Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Promise® Buttery Spread. Roast, stirring once, 25 minutes or until vegetables are tender and just starting to brown. Process heated broth, basil and roasted vegetables in blender until coarsley blended; thin with water to desired thickness. Stir in cheese and season with pepper.

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