Roasted Russet & Sweet Potato Onion Soup
Roasted veggies give this soup a wonderful flavor.
||Cut vegetables into large chunks and spread on a baking sheet.
||Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
||Roast at 400 °F (200 °C) for one hour.
||Combine vegetables and remaining seasonings in a blender with enough water to blend.
||Transfer to soup pot and add additional water to reach desired consistency.
||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.
Amount Per Serving
% Daily Values*
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