Roasted-Vegetable Soup

• 2 1/2 cups coarsely chopped onion
• 1 cup chopped carrot
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 plum tomatoes, halved (about 1 pound)
• 3 garlic cloves, sliced
• 4 cups vegetable broth (1 32-ounce box)
• 1 cup cubed peeled baking potato
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (28-ounce) can whole tomatoes, undrained and chopped

1. Preheat oven to 425u0b0.
2. Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425u0b0 for 30 minutes or until vegetables are tender.
3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4. Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.

onion, carrot, olive oil, salt, black pepper, tomatoes, garlic, vegetable broth, oregano, basil, tomatoes

Taken from www.myrecipes.com/recipe/roasted-vegetable-soup (may not work)