Roasted Potato Soup
4515 mins (prep 15, cooking 4500)
12 ingredients
8 servings
From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won’t be perfectly smooth when you puree it. But don’t worry: A few chunks in the soup contribute to the texture.

Categories:  main-dish , >-1-day , vegetarian , potato , soups-&-stews , vegetable , time-to-make ,
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Serving Size (128.5 g)
Servings 8
Amount per Serving
Calories 373.45 Calories from Fat 69.39
% Daily Value *
Total Fat 7.71g 94.86%
Saturated Fat 0.78g 31.39%
Trans Fat 0.0g %
Cholesterol 5.18mg 13.8%
Sodium 464.15mg 154.72%
Total Carbohydrate 59.17g 157.78%
Dietary Fiber 7.22 g 231.01%
Sugars 17.86 g %
Protein 17.03g 272.54%
Vitamin A 114.11IU% Vitamin C 0.43mg%
Calcium 302.44mg% Iron 2.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried thyme, soy margarine, low-sodium vegetable broth