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Roasted Vegetable Soup With Chicken Melts

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



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.