ALLRECIPES.COM 82 OCT/NOV 2019
Use up roasted vegetables and a little flavorful
cheese to whip together a creamy soup without
the cream. This simple formula gives you a hearty
bowl with less than 125 calories, 4 grams of fat,
and 350 milligrams of sodium. By Caitlyn Diimig, RD2 CUPS CHOPPED
ROASTED VEGETABLES
If you don’t have leftover roasted veggies
on hand: Toss 4 cups chopped vegetables with
1 to 2 Tbsp. olive oil; spread in an even layer
on a foil-lined baking sheet. Roast at 425°F,
stirring once until tender, 20 to 30 minutes.⅔ -1¼ CUPS LOW-SODIUM
VEGETABLE BROTH
Try Pacific Foods brand. Start with
⅔ cup and add more if needed to reach
desired consistency.⅛ TSP. EACH SALT,
BLACK PEPPER
& GARLIC POWDER
2 TBSP. SHREDDED/
CRUMBLED CHEESE
1 TSP. CHOPPED
FRESH HERBS (optional)Blend vegetables, broth, salt,
pepper, and garlic powder in a food
processor or blender until smooth.
Transfer to a small saucepan.
Bring to a boil over medium heat.
Remove from heat and stir in
1 Tbsp. cheese until melted.
Serve topped with remaining cheese
and herbs (if using).BASE SOUP
TOTAL 15 MIN MAKES 2 (1-CUP) SERVINGS SUBMITTED BY EATANDRUN armagazine.com/base-soupRED BELL
PEPPERS
& CHERRY
TOMATOES
GOAT CHEESE
CHIVES
CAULIFLOWER
GRUYÈRE
PARSLEY
BUTTERNUT
SQUASH
& CARROTS
PARMESAN
SAGE
soup’s on!soup’s on!roast ’em
Roasted vegetables add
intense flavor. Roast a
big batch at once so the soup
can be ready at a moment’s
notice. Don’t overbrown the
cauliflower, though; it’ll
be bitter when blended
into the soup.Bright Ideas