Roasted Vegetable Soup

This is absolutely perfect for Fall! My girls and I created our own holiday years ago. It's on October 1st and we make pumpkin chocolate chip cookies, decorate the house for Halloween with Halloween music, go shopping for Halloween costumes, have soup for dinner and watch a Halloween movie with hot chocolate. Since we're in Idaho we get all 4 seasons and it is GORGEOUS here! We soak it up like you would not believe. The girls get more excited for this holiday than Christmas. It's absolutely hilarious.

Anyways, this soup just might be a strong possibility for soup of choice on our holiday! That's saying something, because they take it seriously and everything has to be perfect.

The original recipe doesn't call for tortellini pasta, but my kids have bottomless stomachs so I threw in a little more substance.

Recipe adapted from: Roasted Vegetable Soup- Pioneer Woman

What you will need:

• 1 large zucchini, sliced in half and then cut in half moons
• 1 yellow squash, sliced in half and then cut in half moons
• 1 yellow onion, sliced
• 1 red and yellow Bell pepper, cut in strips
• 3 garlic cloves, minced
• 1/4 c Olive oil
• 1 T Italian seasoning
• 1/2 T salt
• 1/2 T pepper
• 4 c chicken stock (or vegetable stock)
• 14 oz can stewed tomatoes
• 1 Bay leaf
• 1 c heavy cream

Directions:

• Preheat oven to 475*
• Spray baking sheet with nonstick spray
• Combine all veggies into a large bowl with olive oil and seasonings to toss to chat
• Arrange vegetables on baking sheet in an even layer and roast for 15 minutes
• Add vegetables into crock pot with stewed tomatoes, chicken stock, heavy cream and Bay leaf
• Cook on low for 3 hours
• Remove Bay leaf and blend soup until it's reached desired texture