Quick Roasted Veggie Soup
Leftover roasted vegetables need very little to be turned into a delicious puréed soup. You can add pesto, nut butter, or silken tofu while blending for extra flavor or texture.
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Leftover roasted vegetables need very little to be turned into a delicious puréed soup. You can add pesto, nut butter, or silken tofu while blending for extra flavor or texture.
Ingredients
- 1 Tbs. olive oil
- 1 small onion, thinly sliced (1 cup)
- 3 cups firmly packed roasted vegetables
Preparation
1. Heat oil in medium saucepan over medium-high heat. Add onion, cook 7 to 9 minutes, or until just beginning to brown.
2. Add vegetables and 2 cups water, and bring mixture to a simmer. Reduce heat to medium, and cook 15 minutes. Cool to room temperature, then purée until smooth. Add more water, if desired, and reheat before serving.
Nutrition Information
- Calories 75
- Carbohydrate Content 10 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 3 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 63 mg
- Sugar Content 4 g