Splendiferous Roasted Summer Veggie Soup

Ingredients:

• Good Olive Oil (I use Murray's California Grown Extra Virgin Olive Oil - found at Madeira Kroger)
• 3 yellow summer squash
• 3 green zucchini squash
• 1 large or 2 small yellow onions
• 6 Roma tomatoes
• 1/2-1C Sundried tomatoes (more or less depending on how much you love sundried tomatoes)
• 6,7,8, large carrots (again, it depends on whether you are OBSESSED with carrots like me)
• 4 cloves of garlic
• 2 fresh sprigs of Rosemary
• 1/2 T dried thyme
• 1/2-1C chicken stock (depends on how soupy or stewy you want your soup)

Directions:

• Preheat oven to Roast at 425F
• Splash the bottom of a dutch oven with olive oil (coat the bottom)
• Slice the onion; mince the garlic; slice the squash, zucchini, and carrots into quarter-sized rounds; cut the Roma tomatoes into halves; take the rosemary off the sprig and mince it
• Add all the above veggies and rosemary to the dutch oven. Add in the thyme, a big pinch of sea salt and throw in the sundried tomatoes. Drizzle some more olive oil on top and then roughly give everything a big mix.
• Put dutch oven (uncovered) into the oven for 30-40mins. Until the onions start to sweat, the squash is soft and the tomatoes have become very soupy.
• Remove from oven and add desired amount of chicken stock.
• Let veggies cool on the stove.
• After 20 mins, put veggies into a blender (might have to do several batches) and pulse until everything has come together, but is still a bit chunky and full of texture...If this isn't your thing, blend away until smooth!
• Pour into a bowl and enjoy...or, add some toppings for kick.

Toppings:

• Protein - grilled chicken, grilled shrimp, fried eggs, ground beef or turkey
• Healthy Fats - toasted almonds, sliced avocado