Photo of Roasted Vegetable Soup by WW

Roasted Vegetable Soup

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
14
Difficulty
Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family

Ingredients

Uncooked cubed parsnip(s)

2 medium, chopped in ½” (1cm) pieces

Uncooked carrot(s)

2 medium, chopped in ½” (1cm) pieces

Uncooked zucchini

2 medium, chopped in ½” (1cm) pieces

Uncooked onion(s)

1 medium, chopped in ½” (1cm) pieces

Uncooked bell pepper(s)

1 item(s), medium, chopped in ½” (1cm) pieces

Fresh tomato(es)

1 medium, chopped in ½” (1cm) pieces

Uncooked sweet potato(es)

1 medium, peeled and cut in ½” (1cm) pieces

Garlic clove(s)

2 clove(s), medium

Crisco Canola Oil

2 tbsp(s)

Store-bought chicken stock

8 cup(s), can also use vegetable stock or water

Uncooked orzo

½ cup(s)

Table salt

1 tsp(s)

Black pepper

¼ tsp(s)

Carnation Evaporated milk

¾ cup(s)

Instructions

  1. Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  2. Combine chopped vegetables in a large bowl. Toss with oil. Place in a single layer on prepared baking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
  3. Place roasted vegetables and chicken stock in a large saucepan or stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup. Add pasta, salt and pepper. Bring soup to a boil. Cover, reduce heat and cook for an additional 15 minutes. Stir in evaporated milk. Taste and adjust seasonings.