Roasted Vegetable Soup

4 Servings (approximately)

 

• 1 Pint Cherry Tomatoes

• 1 Medium Zucchini, cut into chunks

• 1 Red Pepper, seeded and diced

• 1 Yellow Pepper, seeded and diced

• 2 Tbsp. Olive Oil

• 2 Tsp. Dried Thyme

• 2 Tsp. Dried Oregano

• 12 Cloves Garlic, peeled

• 1 Red Onion, chopped

• 6 Cups Water

• Green Onion, optional

 

1. Preheat oven to 425 degrees.

2. Place tomatoes, zucchini, peppers, garlic, and onion in a shallow roasting pan and drizzle with olive oil. Sprinkle with thyme and oregano; stir to coat. Bake for 40 minutes, or until everything is browned.

3. Transfer in batches to a blender, add water and pureé.

4. Set aside to cool, then store in a container in the refrigerator.

5. If you like, garnish with a chopped green onion and enjoy cool or warm.

6. Please don’t reheat in the microwave, gently warm up over medium heat in a pot on the stove.