Dijon Roasted Vegetable Soup
From upstatevoyager 16 years ago
- 10 minutes to make
- Serves 4
Roasted vegetables and Dijon mustard put a new spin on chicken vegetable soup.
Ingredients
- 2 plum tomatoes, halved shopping list
- 1 medium zucchini, cut in half lengthwise shopping list
- 1 large sweet onion, peeled and quartered shopping list
- 1 red bell pepper, sliced shopping list
- 1 cup carrots, peeled and sliced shopping list
- 2 to 3 cloves garlic, peeled shopping list
- 5 cups chicken stock or broth shopping list
- 1/4 teaspoon ground cumin shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 2 cups cooked chicken, diced shopping list
- 1/2 cup Dijon mustard shopping list
- 1/4 cup fresh parsley, chopped shopping list
How to make it
- Arrange tomatoes, zucchini, onion, pepper, carrots and garlic on large rimmed baking sheet.
- Bake at 325 degrees for 30 to 45 minutes or until golden brown and tender.
- Remove from oven. Cool and chop vegetables.
- In large saucepan, combine chicken stock or broth, vegetables, cumin and red pepper.
- Bring to a boil over high heat. Reduce heat and simmer 5 minutes.
- Stir in chicken and mustard.
- Simmer 5 minutes or until heated through.
- Stir in parsley.
People Who Like This Dish 4
- EpicuriouslySheryl St. Charles, Missouri
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