Roasted Vegetable Soup

[amorsalado]

Ingredients:

• 2 yellow squash, sliced
• 3 red bell peppers, seeded and sliced
• 1 lemon, juiced
• 2 red onions, sliced
• 2 zucchini, sliced
• 2 tbsp rosemary, chopped
• 1 tbsp sugar
• 2 cloves garlic, chopped
• 8 tomatoes, cut in half

Directions:

1. Preheat oven to 425°.
2. Arrange tomatoes cut side up in the bottom of an oiled baking pan, and sprinkle with sugar.
3. Combine remaining vegetables, garlic and rosemary in another oiled baking pan, and season with salt and pepper to taste.
4. Place both pans in oven and roast 25-30 minutes, stirring squash mixture every 8-10 minutes, until vegetables are tender.
5. Working in batches if necessary, combine tomatoes, lemon juice and all but 1 cup of the vegetables in a food processor or blender, and process until smooth.
6. Chop remaining vegetables, and serve soup with chopped vegetables sprinkled on top.

Nutrition Information:

Serves: 6

Calories: 96
Total Fat: 0.9g
Saturated Fats: 0.2g
Cholesterol: 0mg
Sodium: 20mg
Total Carbohydrates: 21g
Dietary Fiber: 5.5g
Sugar: 13g
Protein: 4.2g