Recipes

Roasted Vegetable Soup Recipe

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Atkins Roasted Vegetable Soup
6.7g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Other
Cook Time: 75 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.9g

Protein

17.3g

Fat

5.6g

Fiber

212.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 plum tomato Red Tomatoes
  • 2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 4 clove Garlic
  • 3 tbsp Light Olive Oil
  • 1 1/4 tsp Marjoram (Dried)
  • 2 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 1 cup Heavy Cream
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 6 large Scallions or Spring Onions

DIRECTIONS

  1. Heat oven to 400°F.
  2. Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
  3. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
  4. Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.