7 medium carrots, peeled and cut into 3 inch pieces
1 medium yellow onion, cut in half then cut each half into six sections
2 large zucchini, diced (set aside)
14 oz can fire roasted tomatoes
Half of a roasted red bell pepper, (from a jar or roast your own)
6 cups veggie or chicken broth (2 cups reserved for thinning soup if necessary)
Sea salt
Freshly ground pepper
Olive Oil (roughly 3 tablespoons)
3 Tbsp balsamic vinegar
Instructions:
Preheat oven to 400 degrees and place rack in upper third of oven.
Peel and cut fresh veggies. Place all vegetables (except zucchini) onto a cookie sheet covered with parchment paper. Drizzle vegetables with olive oil, toss. Sprinkle with sea salt and freshly ground pepper, toss again. Set timer for 40 minutes. When timer goes off, sprinkle the diced zucchini across the roasting veggies on cookie sheet. Roast for ten more minutes.
Remove veggies from oven. Leaving vegetables on cookie sheet use a spatula to divide veggies into three equal sections. Place one-third of the veggies into a blender, add two cups broth, half the can of roasted tomatoes and half of one roasted red pepper. Blend till not quite smooth. Pour into stock pot. Repeat (excluding the red bell pepper) with another 1/3 of vegetables, tomatoes and broth. After blending second batch, add to pot. Place the last 1/3 of veggies on a cutting board and use a knife to dice. Add the diced vegetables to blended soup in the pot and heat until warm. If soup is too thick, use reserved broth to thin to desired consistency (a half cup at a time). Add 2-3 tablespoons balsamic vinegar, tasting after each addition. Salt and pepper to taste if needed, serve.
