Serves: 4
Total Calories: 217
Preheat oven to 400°. Place vegetables on nonstick baking sheet sprayed with cooking spray. Bake 35–40 minutes, but remove garlic and tomatoes after 10 minutes. Remove rest after full time and let stand 15 minutes till cool enough to handle.
Peel vegetables and garlic and chop coarsely. Combine half the chopped vegetables, tomato juice, water, oil, and vinegar in food processor or blender; process until smooth.
Combine vegetable mixture, remaining chopped vegetables and black pepper in large saucepan. Bring to a simmer over medium heat for 5 minutes till heated through. Stir constantly. Top each serving with parsley or cilantro and sour cream, if desired.
This Roasted Vegetable Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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