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Roasted Vegetable Soup

8 servings

preconditions: Heat oven to 400 degrees.

4 plum tomatoes - halved
2 small eggplants - (abt 1 lb ea) - quartered lengthwise
6 green onions, white and 1" of green
4 garlic cloves
3 tablespoons olive oil
1 1/2 tablespoons fresh marjoram
= (or 1 1/4 tspns dried marjoram)
2 cans reduced-sodium chicken broth - - (14 1/2 oz ea)
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Preparation Method:
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. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
Comments: This soup can be made up to two days ahead. If it thickens too much, simply add a little extra chicken broth.
Carbohydrates: 12.5 grams
Net Carbs: 9 grams
Fiber: 3.5 grams
Protein: 3 grams
Fat: 17.5 grams
Calories: 208

Per Serving (excluding unknown items): 157 Calories
16g Fat (90.2% calories from fat)
1g Protein
3g Carbohydrate
trace Dietary Fiber
41mg Cholesterol
214mg Sodium. Exchanges: 0 Grain(Starch)
1/2 Vegetable
0 Non-Fat Milk
3 Fat.

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