Roasted Vegetable Soup
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.


Roasted Vegetable Soup

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Servings: 8
Prep Time: 20 mins
Total Time: 1 hr 35 mins
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Ingredients
  • 4   
    plum tomatoes, halved
  • 2   
    small eggplants (about 1 pound each), quartered lengthwise
  • 6   
    green onions, white part and 1-inch green chopped
  • 4   
    garlic cloves
  • 3   tablespoons 
    olive oil
  • 1 1/4  teaspoons 
    dried majoram or 1-1/2 tablespoons fresh marjoram
  • 29   ounces 
    chicken broth
  • 1   cup 
    heavy cream
  • 3/4  teaspoon 
    salt
  • 1/2  teaspoon 
    ground pepper
Directions
1.
Heat oven to 400 degrees F.
2.
Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
3.
Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
4.
Puree soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 17, fiber (g) 6, pro. (g) 3, Percent Daily Values are based on a 2,000 calorie diet
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