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Roasted Vegetable Soup

Roasted Vegetable Soup Recipe

  • 6 carrots, peeled and cut into chunks
  • 2 medium zucchini, sliced into 2 inch pieces
  • 4 plum tomatoes, halved and seeded
  • 4 cloves of garlic, unpeeled
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups chicken broth (I like the boxed Imagine and Pacific varieties) plus more for thinning the soup if needed
  • 1/4 teaspoon paprika
  • Sour cream for garnish (optional)
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