|Servings||Prep Time||Cook Time|
|8||0 mins||0 mins|
|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.|
There are 88 calories in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
Calorie split: 20% fat, 71% carbs, 9% protein.
|Serving Size||1 serving|