- Calories 663
- Fat 30g
- Sat fat 11g
- Cholesterol 129mg
- Sodium 1,189mg
- Protein 47g
- Carbohydrate 49g
- Sugar 15g
- Fiber 6g
- Iron 4mg
- Calcium 328mg
Roasted Vegetable Soup With Chicken Melts
Anna Williams
How to Make It
Step 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.
Step 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.)
Step 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.
Chef's Notes
