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Mcalister's Roasted Vegetable Soup Recipe

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Description

McAlister's Deli is known for their delicious sandwiches, salads, and soups. One of their most popular soups is the Roasted Vegetable Soup. This soup is a delicious blend of roasted vegetables, including zucchini, yellow squash, carrots, onions, and red bell peppers, in a creamy tomato base. This soup is perfect for a chilly day and is sure to warm you up from the inside out.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 3 zucchinis, chopped
  • 3 yellow squashes, chopped
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1/2 cup heavy cream

Equipment

  • Large baking sheet
  • Large pot
  • Immersion blender or regular blender

Method

  1. Preheat the oven to 400°F.
  2. Place the chopped zucchini, yellow squash, carrots, onion, and red bell peppers on a large baking sheet.
  3. Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
  4. Roast the vegetables in the preheated oven for 30-40 minutes or until they are tender and lightly browned.
  5. Transfer the roasted vegetables to a large pot and add the minced garlic, diced tomatoes, and vegetable broth.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  7. Use an immersion blender or regular blender to puree the soup until it is smooth and creamy.
  8. Stir in the heavy cream and heat the soup through.
  9. Season with additional salt and pepper, if needed.
  10. Serve hot and enjoy!

Notes

  • This recipe makes approximately 8 servings.
  • The soup can be stored in the refrigerator for up to 5 days.
  • You can use any combination of vegetables that you like in this soup.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Nutrition Info

  • Calories: 180
  • Protein: 4g
  • Fat: 11g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Sugar: 10g
  • Sodium: 880mg

Recipes FAQ

What can I use instead of heavy cream?

You can use whole milk, half-and-half, or coconut milk as a substitute for heavy cream.

Can I freeze this soup?

Yes, you can freeze this soup in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply roast the vegetables in the oven, then transfer them to a slow cooker with the garlic, diced tomatoes, and vegetable broth. Cook on low for 6-8 hours or on high for 3-4 hours. Puree the soup and stir in the heavy cream before serving.

Recipe Tips

  • Make sure to chop the vegetables into similar-sized pieces so they cook evenly.
  • If you like your soup to be spicier, you can add more cayenne pepper or a dash of hot sauce.
  • For a vegan version of this soup, you can substitute coconut milk or cashew cream for the heavy cream.
  • You can serve this soup with a piece of crusty bread or a side salad for a complete meal.

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