Ingredients28 m servings
- Preheat oven to 425 degrees F. Cut the red bell pepper in quarters and remove seeds and pith. Peel the carrot and cut into chunks. Arrange onion, tomatoes, pepper, zucchini and carrot in a single layer on a heavy tray that has been sprayed with nonstick cooking spray. Brush vegetables with the olive oil. Roast, uncovered for 8 - 10 minutes, or until lightly browned. Remove vegetables from oven and cool slightly. Dice into 1/2" pieces. Spray a 4 qt. saucepan with nonstick spray and heat to medium, add garlic and cook 10 seconds. Increase heat to medium-high and add broth, diced roasted vegetables and thyme. Bring soup to a boil, reduce heat and simmer 5 minutes.
- *2 cans (14.5 oz each) College Inn® Garden Vegetable Broth may be substituted
ReviewsRead all reviews 6
Made this for lunch today. Could not find the broth the recipe calls for so used the College Inn White Wine and Herb broth. Before adding the broth, sauteed the veggies with the garlic and thy...
Definitely a good soup, but needed more seasonings. It was a bit bland. I added noodles to make it a bit more hearty. Also, next time I plan to add something to thicken it up a bit.
I really loved this. The wine/herb broth gives it a really warm and unique flavor. I was making another dish so ended putting additional carrots, potatoes and a few cubes of beef. It was gre...
I liked this recipe, though I altered it a bit. I added a potato, doubled the red bell pepper, and also added green beans. I substituted the broth for one can of beef broth, one can vegetable wi...
This was pretty good! I added a little ground red pepper as I like that flavor with zucchini and tomatoes. I also used vegetable broth and added roasted celery and cannellini beans. I broke u...