Roasted Veggie Soup

Sunday, December 30, 2012

From our skinny table to yours ...

There's nothing like a warm bowl of soup on a cold winter day! And this one is a total fake out! With a creamy, rich texture you would swear could only come from cream, this one is sure to leave you satisfied.

We started by roasting up some of our favorite veggies then lightly puréed them with skim milk, chicken broth, lemon juice and a hint of nutty Parmesan cheese.

After the hectic but fun holiday week, we love the idea of lounging around with a warm bowl of soup so hold the cream (& the calories!) and serve up this delicious & nutritious comforting bowl of roasted veggie soup.

Enjoy :)

4 large tomatoes
1/2 cup sun dried tomatoes
2 red bell peppers
4 large carrots chopped
1 sweet potato
1/ 4 head cauliflower
1/2 white onion
4 garlic cloves
1 cup skim milk
2 cups low sodium chicken broth
Juice of half a lemon
2 tbs freshly grated Parmesan cheese
Parsley to garnish
Salt & pepper

Let's get cooking!

1. Peel the tomatoes by dipping in boiling water for 10 seconds until the skin cracks.
2. Preheat oven to 350.
3. Chop veggies, onion and garlic and put on a baking sheet. Drizzle with extra virgin olive oil, salt and pepper. Roast for 20 minutes, flipping halfway through.
4. Add roasted veggies, skim milk & chicken broth to a blender and purée until mixed.
5. Stir in lemon juice and Parmesan cheese & top with fresh or dried parsley.

Makes 4 healthy servings!

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