Roasted creamy garden vegetable soup

5 medium Carrots, raw chopped
2 cup Butternut Squash chopped
1 cup, chopped Onions, raw
8 serving Tomatoes, Roma, Fresh, 1 Med sliced into three pieces
2 tbsp Olive Oil
2 cup, sliced Zucchini
3 grams Portabella Mushrooms sliced (6 baby bella mushrooms)
6 cup Beef Broth - Swanson Low Sodium
1 tsp Oregano, ground (I used fresh 1 Tbs)
4 clove Garlic lightly smashed and sliced into 3 pieces each
24 tbsp Evaporated Milk, Fat Free Milk Carnation (1 can 12 oz)
2 cup (8 fl oz) Water, tap
salt and pepper to taste
2 cup, chopped Swiss Chard

Add chopped chicken breast for a protein boost.

Preheat oven to 350:
Chop the squash, carrots, onion, and garlic, toss with 1 Tbs olive oil, place onto a baking sheet that is covered in foil, sprinkle with half of the oregano and basil and thyme, salt and pepper.
Cut the tomatoes and place onto a foil lined baking sheet, sprinkle with the rest of the oregano and basil, salt and pepper, drizzle the remaining 1 Tbs. olive oil over the tomatoes. Place both sheet pans in oven. Bake tomatoes for 1/2 hour or until soft. Bake other vegetables for 45 min-1 hour until soft.
In large stockpot or Dutch oven heat beef broth. Reserve 2 cups of broth. Add chopped zucchini, sliced Swiss Chard, and portabella mushrooms, cook until soft. Blend 1-2 cups of beef broth with the roasted vegetables and tomatoes until smooth. Return to the pot. Add evaporated milk and cook until hot.

Serving Size: Makes 8 1- cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user HALLOWEENJEN.