Creamy Veggie Soup

Name: Creamy Veggie Soup
Cuisine: Mediterranean
Ingredients: 6 Roma tomatoes halved; 4 carrots peeled and halved; 1 red pepper, cut into quarters; 1 white onion, halved; 2 garlic bulbs; 1 yellow squash, sliced; 1 zucchini, sliced; 2 tbsp olive oil; 2 tsp dried basil; 1 tsp dried oregano; 2.5 cups boiling water; 1 cup milk or coconut milk; Handful fresh basil; Salt and pepper to taste

2 steps

Updated at: Sat, 02 Sep 2023 01:19:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories201.9 kcal (10%)

Total Fat10 g (14%)

Carbs24.8 g (10%)

Sugars12.4 g (14%)

Protein6 g (12%)

Sodium270 mg (13%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1 tspdried oregano

2 ½ cupswater

1 cupmilk

Instructions

Step 1

1. Preheat oven to 425°F. Line baking sheet with parchment paper and set aside. 2. Prep and wash all veggies. Add to the lined baking sheet. Add olive oil and seasoning over top of veggies and toss until everything is evenly coated. Add veggies into oven, cook for 40-45 minutes. 3. Once veggies are cooked, add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add salt and pepper, and boiling water. Blend until smooth. Add in milk and blend. If you want your soup thinner, add more water as needed.

Step 2

4. Add soup to bowls, add more milk, salt and pepper and top with fresh basil. Serve with toasted bread and enjoy!