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8 servings
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Roasted Russet & Sweet Potato Onion Soup

Roasted veggies give this soup a wonderful flavor.



  1. Cut vegetables into large chunks and spread on a baking sheet.
  2. Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
  3. Roast at 400 °F (200 °C) for one hour.
  4. Combine vegetables and remaining seasonings in a blender with enough water to blend.
  5. Transfer to soup pot and add additional water to reach desired consistency.
  6. Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.
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Nutrition summary:

There are 88 calories in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
Calorie break-down: 20% fat, 71% carbs, 9% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 18
Calories 88
% Daily Values*
Total Fat 2.05g 3%
  Saturated Fat 0.33g 2%
  Polyunsaturated Fat 0.345g  
  Monounsaturated Fat 1.296g  
Cholesterol 0mg 0%
Sodium 445mg 19%
Potassium 345mg  
Total Carbohydrate 16.2g 5%
  Dietary Fiber 2.1g 8%
  Sugars 1.92g  
Protein 2.04g  
Vitamin A 56% Vitamin C 22%
Calcium 3% Iron 6%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(88 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (71%)
Fat (20%)
Protein (9%)
Carbohydrates, 16.2g (71%) Fat, 2.05g (20%) Protein, 2.04g (9%)
* Based on a RDI of 2000 calories