Roasted vegetable and tomato soup with garlic-rosemary flatbread. Yummy lunch on a cold day!

The soup is inspired by two of my favorite chefs, Ina Garten, and The Pioneer Woman, Ree Drummond. They are my “go-to” chefs when I want to create something yummy!

First, I cleaned, peeled and cut into chunks severeal vegetables that were available in my kitchen.

I used about 2 pounds of tomatoes – a variety of mostly organic tomatoes. I prefer organic when I can get access to them. I cleaned them and left whole. I used cherry tomatoes, Roma and vine-ripened garden variety (from the grocery store).

Next, I cleaned and cut into chunks 2 yellow squash, 1 zucchini, 4-5 peeled garlic cloves (left whole), 2 yellow onions (peeled and cut into chunks), and 6 carrots (peeled and cut into chunks) -my favorite vegetable!

Line a large roasting pan with parchement paper. Add the raw vegetables and drizzle with 2-3 tablespoons of olive oil. Sprinkle about 1-2 teaspoons of Italian seasoning and coat the vegetables thoroughly.

NOTE: I make my own Italian seasoning with fresh rosemary from my garden. I’ll share the recipe with you sometime – it smells heavenly!

Roast in a 400 degree oven for about 20-25 minutes – until tender and slightly browned. Gently stir the vegetables after about 10 minutes of cooking.

In my Lodge enameled stock pot, I added the roasted vegetables, 2 containers of San Marzano whole tomatoes, and 2 boxes of organic vegetable broth. Also, added about 2 tablespoons of tomato paste (I like the tube variety).

I make homemade basil pesto with fresh basil from my garden. So, I added an 8-ounce jar of my homemade pesto to the pot along with a crushed bay leaf.

Bring to a slight boil, then simmer on low for 30 minutes.

Serve with grated parmesan cheese, sprinkling of dried basil leaves and bread of your choice.

NOTE: I am lactose intolerant so I don’t add any dairy other than the parmesan cheese. I can tolerate the parmesan cheese so that is my dairy fix!

Enjoy! A grilled cheese would be awesome. Sometime I will share my daughter’s recipe for 3-cheese grilled cheese – my grandson loves it!