Zucchini Soup

Makes about 6 cups.

The recipe my mom got from her neighbor, while a bit simpler than this one, was fairly bland. If I wanted to meet it again, it had to have a more evolved flavor combination. Roasting the vegetables did the trick! Freeze any extras for lunch another day.

Turn oven to 425.

Place the following ingredients in a metal roasting pan:

2 cups chunked zucchini

5 medium roma tomatoes, halved

1/2 medium onion, quartered

3 cloves garlic, peeled and whole

Drizzle the vegetables with:

1 tablespoon olive oil

1 teaspoon salt

freshly ground black pepper

Stir to combine thoroughly.

Roast vegetables for about 30 minutes, until zucchini and tomatoes are soft and beginning to brown.

Puree the vegetables and place in a saucepan. Add:

2 cups vegetable broth

Heat to boiling and serve.

Garnish each bowl with:

freshly snipped basil