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Roasted Vegetable Soup

Ree Drummond : Food Network
  • 215 minutes
  • Serves 4 to 6

INGREDIENTS

1

Bay leaf

1

Bell pepper, medium orange

3 cloves

Garlic

1/2

Lemon, Juice of

1 tbsp

Oregano, fresh

1/4 cup

Parsley, fresh

1

Red bell pepper, medium

1 tbsp

Thyme, fresh

1 14.5 ounce can

Tomatoes, stewed

1

Yellow onion, large thin

1

Yellow squash, large

1

Zucchini, large

4 cups

Chicken stock

2 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/4 cup

Olive oil

1 cup

Heavy cream