Roasted Vegetable Soup

• 2 red pepper, cored and halved
• 1 sweet potato, peeled and halved
• 1 red onion, paper and root end removed and halved
• 4 large carrots, peeled
• 1 full head of garlic, sliced open crosswise
• 3 large tomatoes
• 1 c cherry tomatoes
• 3 tbsp extra virgin olive oil
• 1 tbsp Herbs de Provence
• Salt and pepper
• 1-2 c The Fresh Market Chicken Stock
• ½ c coconut milk or cream (optional)
• Croutons for serving

Preheat oven to 425°F.

Place pepper halves, sweet potato halves, red onions halves, garlic, carrots and tomatoes on a parchment lined baking sheet and generously dress with olive oil, herbs de Provence, salt and pepper. Roast 15-20 minutes until vegetables are tender and gently charred.

Place all vegetables in a high-powered blender, squeezing the roasted garlic cloves out of the paper-like exterior and adding to the blender.  Slowly add chicken stock until you reach the desired thickness. Optionally, add coconut or cream for a thicker texture.

Return to a pot to keep warm and serve with a few croutons for crunch.

Recipe developed by Chef Anna Rossi @annarossiofficial