Dijon-Roasted Vegetable Soup

• 1 gal. Yellow and red peppers, cut into 1-inch-thick slices
• 15 each Large tomatoes, quartered
• 2-1/2 qt. onions, peeled, quartered
• 2 qt. carrots, peeled, cut into 1-inch-thick slices
• 1-1/2 qt. zucchini, cut into 1-inch-thick slices
• 2 cups garlic cloves, peeled, crushed
• 1/2 cup olive oil
• salt
• fresh cracked black pepper
• 1-3/4 gal. chicken stock
• 2 cups GREY POUPON Classic Dijon Mustard

1. Toss vegetables and garlic with oil.
2. Season with salt and black pepper to taste.
3. Place on parchment-lined sheet pan.
4. Bake at 375F for 25 minutes or until vegetables are browned.
5. Place in stock pot.
6. Add chicken stock; stir.
7. Bring to boil over medium-high heat.
8. Reduce heat to medium-low; simmer, uncovered, 20 minutes.
9. Place vegetable mixture in blender container; cover.
10. Blend until pureed.
11. Add mustard; blend well.
12. Serve in 8-oz.
13. soup bowls garnished with croutons.

red peppers, tomatoes, onions, carrots, zucchini, garlic, olive oil, salt, black pepper, chicken stock, poupon

Taken from www.kraftrecipes.com/recipes/-1849.aspx (may not work)