Roasted Zucchini and Tomato Soup

Such a comforting and delicious soup made from the garden’s bounty.

Ingredients:

• 3 medium ripe tomatoes
• 2 cups zucchini, chopped
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 handful of fresh basil chopped or 1 tsp dried basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth (or stock)
• Grated parmesan cheese for topping (optional)

Instructions:

1. Preheat oven to 375°F and spray a baking tray with non-stick spray.
2. Toss chopped tomatoes, zucchini, and garlic with olive oil, basil, Italian seasoning, and pepper.
3. Spread evenly on the tray and roast for 40 minutes until browned.
4. Bring broth to a boil.
5. Add the roasted vegetables and the broth to a blender.
6. Blend until smooth. (work in batches if needed, or use an immersion blender.)
7. Pour into bowls and top with parmesan cheese if desired.
8. Store leftovers in an airtight container in the fridge.