Email to Buny      

Roasted Vegetable Soup

Source of Recipe

adapted from mealsforyou.com


List of Ingredients

* 8 tomatoes, cut in half
* 1 Tbs. sugar (or sub. splenda?)
* 2 red onions, sliced
* 2 zucchini, sliced
* 2 yellow squash, sliced
* 3 red bell peppers, seeded and sliced
* 2 cloves garlic, chopped
* 2 Tbs. rosemary, chopped
* 1 lemon, juiced


Recipe

Preheat oven to 425°F. Arrange tomatoes cut side up in the bottom of a baking pan lined with nonstick foil (may want to spray foil with cooking spray). Sprinkle with sugar. Combine remaining vegetables, garlic and rosemary in another baking pan lined with nonstick foil (may want to spray with nonstick cooking spray). Season with (salt and) pepper to taste. Place both pans in oven and roast 25-30 minutes, stirring squash mixture every 8-10 minutes until vegetables are tender.

Working in batches if necessary, combine tomatoes, lemon juice and all but 1 cup of the vegetables in a food processor or blender. Process until smooth. Chop remaining vegetables and serve soup with chopped vegetables sprinkled on top.