I was inspired by my wonderful Weight Watcher leader, Michelle, to cook roasted vegetable soup last Saturday and I thought I would share both the recipe, and my documented soup-cooking journey. Michelle shared the recipe at our meeting and although you will never notice, this soup has only 1 Points Plus point! It is amazingly delicious and fairly easy to make.
Spray 3 baking sheets with non-stick spray ( I also lined mine with tin foil because I really don’t like to scrub baking sheets).
Chop the following vegetables into chunks:
10 Roma tomatoes
6 stalks of celery (peel the fibers off with a vegetable peeler first)
3 yellow onions
3 yellow peppers
Put all of the vegetables on the baking sheets and add rosemary and thyme sprigs (a few) and lots of cloves of garlic! Mist each baking sheet with olive oil (or drizzle if you don’t have an oil mister, but I suggest you get one.
Aren't the veggies beautiful?
Roast the vegetables at 400° for one hour.
Meanwhile, put one box of low-sodium vegetable broth, and one box of low-sodium tomato soup in a large pot and warm. When the veggies are done, put them all in the pot and blend with a nifty Cuisenart Smart Stick.
Mmmmm, lot's of garlic!
If you don’t have this handy blender, you can blend the vegetables in a regular blender first and then add to the broth. After the veggies are blended, at 2 more boxes of vegetable broth and one more box of tomato soup. Bring to a simmer and enjoy!
If you would like the traditional grilled cheese with your soup, try this:
40 calorie bread or 80 calorie double fiber wheat bread spread with Laughing Cow lite cheese mixed with a drop of Greek yogurt and diced tomatoes. Spray a grill, panini maker or other type of sandwich press with non-stick spray and grill. Just a couple of Points Plus points for a yummy meal.
I love my Smart Stick!