Roasted Zucchini Soup

Serves 6

1 large yellow onion, chopped

2 cloves garlic, minced

3 medium zucchini, chopped

1 tablespoon extra virgin olive oil

1 tsp coarse salt

1/2 tsp freshly ground black pepper

2 tsp dried oregano

2 tsp dried basil

4 cups vegetable stock

¼ cup fresh basil, thinly sliced

cheddar cheese, grated

bacon, cooked and crumbled

sour cream

Preheat oven to 425.  Place chopped zucchini in a single layer on large baking sheet.  Divide the zucchini between two baking sheets if necessary, so they aren't too crowded.  Sprinkle with coarse salt and black pepper.  Roast until golden brown, about 20 minutes.  Remove from oven and set aside.  

In large saucepan, cook onions and garlic over medium heat until onions are soft, about 10 minutes.   Add in roasted zucchini.  Season vegetables with oregano, dried basil, 1/2 tsp more coarse salt and 1/2 tsp more black pepper.   Add vegetable broth and bring to a boil.  Simmer with lid on 15-20 minutes.  Remove from heat.  Place immersion blender in pot and blend the soup until desired consistency.  (Add water if the soup is too thick once it's pureed.) Add in fresh basil. Serve warm with bacon, cheddar cheese, and sour cream, if desired.