Hearty Roasted Vegetable Soup

Ingredients

Hearty Roasted Vegetable Soup 

4 small zucchini, sliced into half circles

2 large carrots, sliced into circles

2 large sweet potatoes, sliced into circles and then quarters

1 box grape tomatoes

12 ounces (340 grams) baby bella mushrooms, halved

1 (8-oz./225-g.) bag pearl onions

2 red peppers, sliced into strips

Glicks Cooking Spray

• salt, for sprinkling
• 8–10 cups water
• 2 tablespoons parve chicken soup mix
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1 tablespoon brown sugar
• salt and pepper, to taste

Directions 

Prepare the Soup 

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.

3. Roast for 45-60 minutes, stirring once or twice, until edges of vegetables start to brown.

4. Add contents of one baking sheet to a large pot with eight cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick, add one to two cups water.

5. Add remaining roasted vegetables and simmer for about 15 minutes until hot.