RCI-SP.001.0524.001

Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Atkins Soups
Ingredients: 4 unit plum tomatoes (halved); 2 small eggplants (about 1 pound each) (quartered lengthwise); 6 unit green onions (white and 1-inch green); 4 unit garlic cloves; 3 tablespoons olive oil; 1½ tablespoons fresh marjoram or 1¼ teaspoons dried; 2 cans (14.5 ounces each) reduced sodium chicken broth; 1 cup heavy cream; ¾ teaspoon salt; ½ teaspoon pepper

thumb|300px|Roasted Vegetable Soup A medley of vegetables mellowed with cream makes a pleasing firs

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

plum tomatoes
halved
4 unit
eggplants (about 1 pound each)
quartered lengthwise
2 small
green onions
white and 1-inch green
6 unit
garlic cloves
4 unit
olive oil
3 tablespoons
fresh marjoram or 1¼ teaspoons dried
1½ tablespoons
(14.5 ounces each) reduced sodium chicken broth
2 cans
heavy cream
1 cup
salt
¾ teaspoon
pepper
½ teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Vegetable Soup

Ingredients

Method

What Makes This Variant Distinct