Roasted Vegetable Soup
Serves: 3-4
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Roasting vegetables brings out so many flavors. This soup is simple yet extremely tasty!

1 medium onion
4 plum or roma tomatoes
1 medium red bell pepper
1 zucchini
1 medium carrot
2 tablespoons olive oil
1 tablespoon minced garlic
3 1/2 cups or two 14.5 oz cans veggie broth
1/4 tsp dried thyme
salt and pepper

Preheat the oven to 425 degrees F. Chop the onion, tomatoes, bell pepper, zucchini and carrot into medium/large pieces. Arrange in a single layer on a sheet pan and brush with olive oil. Roast uncovered for 10 minutes or until lightly browned. Remove vegetables and let cool briefly. Dice into smaller pieces if desired. Add the leftover olive oil to a 4 qt. saucepan over medium heat. Add the garlic and cook briefly (1 minute or less). Increase heat to medium-high and add broth, roasted veggies and thyme. Bring the soup to a boil, reduce heat and simmer 5 minutes. Add salt and pepper to taste.

Notes
This should keep in the fridge for a week or so.
Serve with pasta, couscous, quinoa, rice, or crusty bread.
Chopping the veggies into smaller pieces before roasting will reduce or eliminate the chopping later on, but keep an eye on them as they may roast a little faster in the oven.
We really enjoy thyme in this soup, but you can use whatever spice(s) you like.