Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 yellow bell peppers, seeded and diced; 2 carrots, peeled, halved lengthwise and sliced; 1 onion, chopped; 2 tbsp (30 ml) olive oil; 4 cups (1 litre) chicken broth; 1 can (28 oz/796 ml) diced tomatoes; 1 can (19 oz/540 ml) white kidney beans, rinsed and drained

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Preparation 15 min
Cooking 25 min
Servings 4

Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 26)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 2 yellow bell peppers, seeded and diced
- 2 carrots, peeled, halved lengthwise and sliced
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (19 oz/540 ml) white kidney beans, rinsed and drained

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the bell peppers, carrots and onion with the oil. Bake for 20 minutes or until the vegetables are tender and lightly browned, stirring halfway through cooking. Season with salt and pepper.
- In a large pot, combine the broth, tomatoes, beans and roasted vegetables. Bring to a boil and simmer for 5 minutes. Adjust the seasoning.
- Serve with toasted country bread.

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Roasted Vegetable Soup

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