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roasted-vegetable-chowder

Roasted Vegetable Chowder

A hearty and creamy chowder made with roasted vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped potatoes
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots, potatoes, celery, and onion with olive oil, salt, and pepper.
  3. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a large pot, bring vegetable broth to a boil.
  5. Add roasted vegetables to the pot and simmer for 10 minutes.
  6. Blend the soup until smooth.
  7. Stir in heavy cream and heat through.
  8. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Chowder, Vegetable
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