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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I make this soup every year on Trick or Treat night. Enjoy! Please Note: The measurements in this recipe only yields 3 -1 1/2 cup servings so I always triple it. Ingredients:
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 |
3/4 cup whipping cream |
2 tablespoons fresh parsley, chopped |
Directions:
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. Remove vegetables from bag and place in a large baking pan in a single layer.
4. Roast in oven at 475 degrees for 30 minute or until golden brown and tender. Stirring occasionally through baking.
5. In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
6. Makes 3 (1 1/2-cup) servings so you may want to double. : ).
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