Roasted Vegetable Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• salt
• pepper
• 2 cups zucchini, sliced
• 1 cup sweet onion, sliced
• 1 cup red bell pepper, coarsley chopped
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can chicken broth
• 3/4 cup whipping cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 475 degrees.
• 2 combine olive oil, crushed rosemary, salt and pepper; mix well.
• 3 place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. remove vegetables from bag and place in a large baking pan in a single layer.
• 4 roast in oven at 475 degrees for 30 minute or until golden brown and tender. stirring occasionally through baking.
• 5 in a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
• 6 makes 3 (1 1/2-cup) servings so you may want to double. : ).