Roasted Vegetable Soup With Chicken Melts

Roasted Vegetable Soup With Chicken Melts
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange juice.
  2. Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)
  3. Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with the soup, sprinkled with the dill.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 663
  • Fat 30g
  • Sat Fat 11g
  • Cholesterol 129mg
  • Sodium 1,189mg
  • Protein 47g
  • Carbohydrate 49g
  • Sugar 15g
  • Fiber 6g
  • Iron 4mg
  • Calcium 328mg
What does this mean? See Nutrition 101 .

Quick Tip

avocado
This vegetable soup is delicious with a number of seasoning combinations. Try adding a teaspoon of curry powder, then topping the soup with yogurt and cilantro. Or add a teaspoon of ground cumin and top the soup with cut-up avocado and crushed tortilla chips.

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