Roasted Vegetable Soup

• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• salt
• pepper
• 2 cups zucchini, sliced
• 1 cup sweet onion, sliced
• 1 cup red bell pepper, coarsley chopped
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can chicken broth
• 34 cup whipping cream
• 2 tablespoons fresh parsley, chopped

1. Preheat oven to 475 degrees.
2. Combine olive oil, crushed rosemary, salt and pepper; mix well.
3. Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat.
4. Remove vegetables from bag and place in a large baking pan in a single layer.
5. Roast in oven at 475 degrees for 30 minute or until golden brown and tender.
6. Stirring occasionally through baking.
7. In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well.
8. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
9. Makes 3 (1 1/2-cup) servings so you may want to double.
10. : ).

olive oil, rosemary, salt, pepper, zucchini, sweet onion, red bell pepper, baby portabella mushrooms, garlic, chicken broth, whipping cream, fresh parsley

Taken from www.food.com/recipe/roasted-vegetable-soup-445766 (may not work)