Roasted Vegetable Soup

• 2 cups Chopped Zucchini
• 1 cup Chopped Eggplant
• 2 whole Green, Yellow Or Red Peppers, Chopped
• 2 whole Onions, Chopped
• 2 cups Fresh Or Frozen Corn
• 3 cloves Garlic, Peeled
• 1/4 cups Olive Oil
• 4 quarts Chicken Broth
• 2 cans (14 1/2 Oz Each) Diced Tomatoes
• 1 whole Lime
• 4 teaspoons Chili Powder
• 1 teaspoon Ground Cumin
• 2 dashes Red Pepper Flakes, Or More To Taste
• 1/2 cups Butter
• 1/2 cups Flour
• 3 cans Cannellini Or Garbanzo Beans
• 1/2 cups Fresh Minced Basil

1. Put the chopped vegetables (including the corn) and peeled cloves of garlic into a large roasting tray. Drizzle with olive oil, toss to coat. Cover with foil and either roast in the oven (400 degrees for 20 to 30 minutes) or put on the grill on medium-high heat for approximately 20 minutes. Vegetables should be slightly tender. Cool, then remove and chop the garlic cloves.
2. In a dutch oven, combine broth, tomatoes, juice of the lime, chili powder, cumin and red pepper flakes. Bring to a boil; reduce heat and simmer for 20 to 25 minutes or until reduced by a fourth.
3. In a saucepan, melt the butter. Stir in the flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk this into the tomato mixture.
4. Add the roasted vegetables, garlic, beans and basil; mix well. Cook until thickened. Garnish with sour cream, green onions or chopped basil if desired.
5. This soup is even better then next day!

zucchini, eggplant, green, onions, garlic, ubc, chicken broth, tomatoes, lime, chili powder, ground cumin, red pepper, butter, flour, garbanzo beans, basil

Taken from tastykitchen.com/recipes/soups/roasted-vegetable-soup/ (may not work)