Name: Roasted Tomato and Vegetable Soup
Prep time: 30 min
Total time: 55 min
Ingredients: 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 14-1/2-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; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1 pinch Freshly shredded Parmesan cheese

Roasted Tomato and Vegetable Soup

4.7

(6)

5 Reviews

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

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

25 mins

Total Time:

55 mins

Servings:

Yield:

8 side-dish servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity High Fiber Low Fat Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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 14-1/2-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
1 pinch Freshly shredded Parmesan cheese

Directions

In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
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.

Tips

Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- 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 3-1/2 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 Facts (per serving)

92	Calories
2g	Fat
16g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 serving
Calories 92
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 6g	11%
Total Fat 2g	3%
Saturated Fat 0g	2%
Vitamin A 1533IU	31%
Vitamin C 22mg	25%
Folate 24mcg	6%
Sodium 641mg	28%
Calcium 47mg	4%
Iron 1mg	7%
Magnesium 12mg	3%
Potassium 318mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.