Roasted vegetable soup

6 beefstake tomatoes halved and cored
2 carrots cut in 1/2 inch slices
1 med zucchini in 1/2 inch slices
1 lrg onion sliced
1 sweet potato in 1/2 inch slices
2 leeks, white and light green parts only,thoroughly washed, and cut in 1/2 inch slices
1 tsp thyme
5 garlic cloves
2 tbsp olive oil
salt and pepper to taste
4 cups low sodium vegetable broth
4 oz greek yogurt

Preheat oven to 425F. Place tomatoes cut side down in roasting pan. Add all othe vegetables in single layer including garlic. Sprinkle with thyme and drizzle with olive oil. Season with salt and pepper. Toast until tender 45-60 minutes. Cool. peel tomatoes and add to large pot on the stove top. Transfer remaining vegatables to pot. Add the vegetable broth and bring to a boil. Reduce and simmer for 10-20 minutes. Use a hand blender to puree the mixture until smooth. Ladle into four bowls. Top each with 1 oz of greek yougurt. Can be kept in fridge for three days.

Serving Size: makes 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user BUNNYSPAL.