Roasted Veggie Soup

This is so yummy, especially because I really love roasted veggies! You can sub out different veggies depending on what you have and what sounds good to you. This also freezes well, which is good because it makes more than we can eat! It's delicious served with some cornbread or biscuits, or cheese quesadillas.

Roasted Veggie Soup
Veggies:
1 each: red and green bell pepper, chopped into 1-inch pieces
1 large onion, chopped
1 c. fresh or frozen corn
3 c. of your choice of veggies: cubed summer or winter squash, cubed eggplant, green beans (fresh or frozen), etc.
2 T. olive oil
3-4 garlic cloves, minced

Soup base:
4 cans or about 7-8 c. chicken broth
1 can  tomatoes either stewed, diced, or with chiles
1 can tomato puree or tomato sauce (2 small or 1 large)
2 T. lime juice
1/8-1/4 tsp. chipotle or cayenne pepper (to taste)
1-1 1/2 tsp. salt
2-3 tsp chili powder
1/2 tsp cumin

1/4 c. butter
1/4 c. flour
1 can white beans
1 can black beans
cilantro, optional

Heat the oven to 425.

In a large soup pot, combine the broth, tomatoes and spices. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile, mix the chopped veggies with the oil and garlic. Place on a large cookie sheet and roast for 30 minutes, stirring after 15 minutes.

After the 30 minutes, melt the butter in a small pan. Add the flour and whisk for a couple minutes until smooth, bubbly and browning. Slowly whisk into the tomato mixture. Add the vegetables, beans, and cilantro, if using.

Yield: 8-10 servings