Roasted Russet & Sweet Potato Onion Soup
Average Rating
4.0 Average FatSecret member ranking
Roasted veggies give this soup a wonderful flavor.
Servings Prep Time Cook Time
8 0 mins 0 mins
Ingredients
Directions
1. Cut vegetables into large chunks and spread on a baking sheet.
2. Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
3. Roast at 400 °F (200 °C) for one hour.
4. Combine vegetables and remaining seasonings in a blender with enough water to blend.
5. Transfer to soup pot and add additional water to reach desired consistency.
6. Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.
Nutrition summary
There are 88 calories in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
Calorie split: 20% fat, 71% carbs, 9% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
88
 
% Daily Values*
Total Fat
2.05g
3%
Saturated Fat
0.33g
2%
Trans Fat
-
Polyunsaturated Fat
0.345g
Monounsaturated Fat
1.296g
Cholesterol
0mg
0%
Sodium
445mg
19%
Total Carbohydrate
16.2g
6%
Dietary Fiber
2.1g
8%
Sugars
1.92g
Protein
2.04g
Vitamin D
-
Calcium
31mg
2%
Iron
1.12mg
6%
Potassium
345mg
7%
Vitamin A
141mcg
16%
Vitamin C
13.1mg
15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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