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Recipes - Roasted Vegetable Soup Recipe

Recipe Name

Roasted Vegetable Soup

Submitted by

haynesfour

Recipe Description

Lightly roasting the begetables provides this soup with a robust flavor. Optional ingredients are lime wedges, sour cream and tortillas. From The Pampered Chef: Quick Vegetarian Main Dishes

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1	medium (approx 2-3/4" long, 2-1/2" dia)	Red bell pepper
1	medium (2-1/2" dia)	Onion, chopped
1	ounce	diced tomatoes (14.5 ounce can)
1	teaspoon	olive
1	cup	cilantro, fresh, chopped
2	clove	garlic peeled
1	pepper	chipotle chili pepper in adobo sauce, chopped
1/2	teaspoon	salt
1	ounce	Red Potatoes, cut into chunks 1 cup not ounce
2	medium	zucchini, chopped
4	cups	broth, vegetable, organic, fat free
1	can (15 oz)	black beans, canned, Bush's

Steps

Sequence	Step

1	Preheat broiler. Chop bell pepper and onion into 2-in piece. Place onto pan and spray or coat veggies with oil. Place pan 2-4 inches from heating element. Broil 5-7 mins. or until ightly charred and softened. Place raosted veggies, tomatoes, cilantro, garlic, chipotle pepper and salt into blender container. Cover and blend until smooth.
2	Meanwhile, dice potato and zucchini into 1/2 inch cubes. Place potato and broth into soup pot. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted veggies mixture to pot. Cook 7-8 minutes or until potato is tender, skimming often. Add zucchini and beans. Cook 4-5 minutes or until zucchini is tender. Serve with lime wedges, tortillas and sour cream, if desired.

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