Roasted Vegetable Soup

Prep: 10 min, Cook: 25 min.
a.. 8 tomatoes, cut in half
b.. 1 Tbs. sugar
c.. 2 red onions, sliced
d.. 2 zucchini, sliced
e.. 2 yellow squash, sliced
f.. 3 red bell peppers, seeded and sliced
g.. 2 cloves garlic, chopped
h.. 2 Tbs. rosemary, chopped
i.. 1 lemon, juiced

Preheat oven to 425°F. Arrange tomatoes cut side up in the bottom of an oiled nonreactive
baking pan. Sprinkle with sugar. Combine remaining vegetables, garlic and rosemary in
another oiled baking pan. Season with salt and pepper to taste. Place both pans in oven and
roast 25-30 minutes, stirring squash mixture every 8-10 minutes until vegetables are tender.
Working in batches if necessary, combine tomatoes, lemon juice and all but 1 cup of the
vegetables in a food processor or blender. Process until smooth. Chop remaining vegetables and
serve soup with chopped vegetables sprinkled on top.