Creamy Roasted Vegetable Soup

Name: Creamy Roasted Vegetable Soup
Total time: 1 h 41 min
Yield: 8 serving(s)
Ingredients: 1 butternut squash - peeled, seeded. and cut into chunks; 2 russet potatoes, peeled and quartered; 1 onion, peeled and quartered; 1 cup cauliflower florets; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 4 cups low-fat, low-sodium chicken broth; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; ¼ teaspoon ground black pepper; ½ cup milk; 1 tablespoon grated Parmesan cheese, or to taste

Anita Schecter Website

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Roasting potatoes, squash, onion and cauliflower in the oven caramelizes the vegetables and brings out their natural sweetness in this soup recipe. This meat-free dish is a delicious meal for cool winter nights, or served as a first course for a fall dinner party or even for Thanksgiving dinner. Making a roux before simmering the vegetables gives depth, and pureeing the soup with milk instead of heavy cream adds creaminess without the additional calories. Use an immersion blender placed directly in the pot instead of a regular blender to save having to puree the soup in batches.

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Directions

Mealthy Tip

For a dairy-free version, make a few substitutions: swap the butter for olive oil, use unsweetened almond milk in place of the milk and omit the Parmesan cheese. As an alternative, purée the cooked soup with 1/2 cup silken tofu for added creaminess without adding dairy.

Nutrition Facts

Per Serving: 122 calories; 4g fat; 17.0g carbohydrates; 5g protein; 5mg cholesterol; 330mg sodium.

Full nutrition

Amount Per Serving
Calories 122		Calories from Fat 39
% Daily Value*
Total Fat 4g		7%
	Saturated Fat 2g	8%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.5g
	Monounsaturated Fat 2.1g
Cholesterol 5mg		2%
Sodium 330mg		14%
Total Carbohydrate 17.0g		6%
	Dietary Fiber 2g	10%
	Sugars 2.8g
Protein 5g

Vitamin A 59%		Vitamin C 25%
Calcium 4%		Iron 6%

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

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Lunch American Oven Potatoes Squash Fall Thanksgiving Butternut Squash Soups And Stews No Meat

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4.5out of 5 Stars

(2 Reviews)

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What others are saying

Jen the Mighty says:

This is a good vegetable soup, but I think I could add some leeks and mushrooms and feel even more satisfied with it. As it is, very solid with good flavor.

Laura Griffin says:

I've always loved vegetable soup, but this creamy version with roasted vegetables gives me life! I love the flavors that come out when the vegetables are roasted. This soup is really easy to make, and it's so delicious!