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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Tomato and Vegetable Soup

Makes: 8 servings Yield: 8 side-dish servings
Prep 30 mins Cook 25 mins
Roasted Tomato and Vegetable Soup
  • 1  tablespoon  olive oil
  • 1  medium onion, chopped
  • 1  stalk celery, sliced
  • 1  medium carrot, chopped
  • 1  teaspoon  bottled minced garlic (2 cloves)
  • 3 14  ounce can  reduced-sodium chicken broth
  • 2  cups  cut-up, peeled, and seeded butternut squash
  • 1 14 1/2 ounce can  fire-roasted diced tomatoes or one 14 1/2-ounce can diced tomatoes, undrained
  • 1 15 - 19  ounce can  white kidney beans (cannellini beans), rinsed and drained
  • 1  small zucchini, halved lengthwise and sliced
  • 1  cup  small broccoli and/or cauliflower florets
  • 1  tablespoon  snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  •  Freshly shredded Parmesan cheese (optional)

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.

2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

From the Test KitchenSlow Cooker Version:
  • Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

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