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Diets

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.

Servings
4

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