TLC Cooking "Roasted Winter Vegetable Soup"

Roasted Winter Vegetable Soup

YIELD Makes 4 servings
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INGREDIENTS

1	small or 1/2 medium acorn squash, halved
2	medium tomatoes
1	medium onion, unpeeled
1	green bell pepper, halved
1	red bell pepper, halved
2	small red potatoes
3	cloves garlic, unpeeled
1‑1/2	cups tomato juice
1/2	cup water
4	teaspoons vegetable oil
1	tablespoon red wine vinegar
1/4	teaspoon black pepper
3/4	cup chopped fresh cilantro
4	tablespoons fat-free sour cream

PREPARATION:

Preheat oven to 400°F. Spray shallow baking pan with nonstick olive-oil cooking spray.
Place acorn squash, tomatoes, onion, bell peppers, potatoes and garlic on prepared baking pan. Bake 40 minutes, removing garlic and tomatoes after 10 minutes. Remove remaining vegetables from oven. Cool 15 to 20 minutes.
Peel vegetables and garlic; discard skins. Coarsely chop vegetables. Combine half of 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 boil over medium-high heat. Simmer 5 minutes or until hot, stirring constantly. Serve with cilantro and sour cream.

This recipe appears in: Soups

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DIETARY EXCHANGE:

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.