Roasted Tomato and Vegetable Soup

Roasted Tomato and Vegetable Soup

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From: Diabetic Living Magazine

This veggie-packed side-dish vegetable soup can be made in the slow cooker. Just make a few tweaks (see Variation).

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 medium carrot, chopped
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 3 (14.5 ounce) cans reduced-sodium chicken broth
  • 2 cups cubed peeled butternut squash
  • 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14- ½-ounce can diced tomatoes, undrained
  • 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup small broccoli and/or cauliflower florets
  • 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Freshly shredded Parmesan cheese (optional)

Preparation

  • Prep

  • Ready In

  1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
  • Variation: Slow Cooker Version: Omit olive oil. In a 3- ½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 92 calories; 2 g fat(0 g sat); 4 g fiber; 16 g carbohydrates; 6 g protein; 24 mcg folate; 0 mg cholesterol; 3 g sugars; 1,533 IU vitamin A; 22 mg vitamin C; 46 mg calcium; 1 mg iron; 641 mg sodium; 318 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 1 starch, 1½ medium-fat meat

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