Dijon-Roasted Vegetable Soup

Ingredients

• 1 cup carrots sliced
• 5 cups chicken broth 
• 2 cups meat from a rotisserie chicken cooked chopped
• 0.3 tsp pepper red crushed
• 0.3 cup grey poupon dijon mustard 
• 0.3 cup parsley fresh chopped
• 2 cloves garlic peeled
• 0.3 tsp ground cumin 
• 1 large onion quartered
• 2 medium plum tomatoes halved
• 1 medium bell pepper red sliced
• 1 medium zucchini 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 325F.
2. Cut zucchini lengthwise in half, then cut each piece crosswise in half.
3. Place in 15x10x1-inch baking pan.
4. Add tomatoes, onions, bell peppers, carrots and garlic; mix lightly.
5. Bake 30 to 45 min. or until tender and golden brown; cool.
6. Chop vegetables; place in large saucepan.
7. Add chicken broth, cumin and crushed red pepper;mix well. Bring to boil on high heat. Reduce heat to medium-low; simmer, uncovered, 5 min.
8. Add chicken and mustard; mix wel. Cook an additional 5 min. or until heated through. Stir in parsley.