Roasted Vegetable Soup

* Red Ripe Tomatoes, 8 large whole
* Granulated Sugar, 3 tsp
* Red Onions, raw, 2
* Zucchini, 2 large
* *Summer Squash, 2 large
* *Peppers, sweet, red, bell fresh, 3
* Garlic, 3 cloves
* Rosemary, 2 tbsp
* *Lemon Juice, 1 lemon yields

Preheat oven to 425F. Arrange tomatoes cut side up in the bottom of an oiled nonfreactive baking pan. Sprinkle w/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 bathches 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.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user PUSHWAIT.