Creamy Roasted Vegetable Soup

• 1 lb. mixed red and yellow peppers, cut into 1-inch-thick slices Target 1 pkg For $2.99 thru 02/06
• 2 large tomatoes, quartered King Sooper's 1 lb For $0.99 thru 02/09
• 1 onion, quartered Safeway 3 lb For $2.99 thru 02/09
• 1 cup sliced peeled carrots
• 3/4 cup zucchini slices (1 inch thick)
• 1/4 cup minced garlic
• 1/4 tsp. freshly cracked black pepper
• 1 Tbsp. olive oil
• 3-1/2 cups chicken broth
• 1/4 cup GREY POUPON Dijon Mustard

1. Heat oven to 375 degrees F.
2. Combine vegetables, garlic, black pepper and oil; spread onto bottom of shallow foil-lined pan.
3. Bake 25 min.
4. or until vegetables are lightly browned.
5. Transfer vegetables to large saucepan.
6. Add broth; stir.
7. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
8. Remove from heat; stir in mustard.
9. Add to blender, in batches; blend until smooth.

mixed red, tomatoes, onion, carrots, zucchini, garlic, freshly cracked black pepper, olive oil, chicken broth, mustard

Taken from www.kraftrecipes.com/recipes/creamy-roasted-vegetable-soup-161365.aspx (may not work)