| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 8 | - | - |
| 1. | Cut vegetables into large chunks and spread on a baking sheet. |
| 2. | Brush with olive oil. Sprinkle with rosemary, oregano and paprika. |
| 3. | Roast at 400 °F (200 °C) for one hour. |
| 4. | Combine vegetables and remaining seasonings in a blender with enough water to blend. |
| 5. | Transfer to soup pot and add additional water to reach desired consistency. |
| 6. | Bring to a boil, then reduce heat and simmer, covered for at least 2 hours. |
|
There are 88 calories in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
Calorie Breakdown: 20% fat, 71% carbs, 9% prot.
|
| Serving Size | per serve |
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