Roasted Vegetable Soup

Ingredients

• 2 medium zucchini cut into 1" pieces
• 1 large red pepper seeded and chopped
• 2 medium carrots chopped
• 1 bunch asparagus cut into pieces
• 2 TBSP olive oil
• 4 c broth
• 28 oz diced tomatoes
• 1 tsp dried thyme
• salt
• pepper
• 1 cup brown rice
• 1/4 c chopped fresh basil

Directions

• Preheat oven to 450
• In a large bowl, combine zucchini, pepper, carrots, and asparagus.  Toss with olive oil, salt and pepper
• Transfer to baking sheet and roast until golden brown ~20min
• In stock pot, combine broth, tomatoes, and thyme. Bring to a boil
• Stir in roasted veggies and simmer for 5 min.
• Meanwhile cook rice
• Puree soup and stir in basil.  
• Serve over rice for a full meal or alone for a Shabbat Starter