ROASTED VEGETABLE SOUP

ROASTED VEGETABLE SOUP
Roaster Oven


2 small yellow squash
2 lbs. asparagus, tips and tender portions only
2 small red bell peppers cut into 1-inch pieces
2 cans (14.5-oz) chicken broth
1 lb. small whole mushrooms
1 red onion, quartered
1 pint whipping cream
¼ cup oil
1 tsp. ground black pepper
2-tsp. fresh minced rosemary
2 tsp. salt

Combine oil, salt and pepper in a bowl. Add vegetables and stir to coat. Add vegetables to Cooking Pan. Roast at 450^ for 30 minutes, stirring every 10 minutes. Reduce heat to 250^. Add broth and cream. Stir well and cook until simmering.