Roasted Vegetable Soup

2 tablespoons olive oil 

2 large onions

1 yellow bell pepper, cut into 3/4" pieces

1 red bell pepper, cut into 3/4" pieces

1 Acorn Squash, peeled, seeded, and chopped in 3/4" pieces

1 yellow squash, cut into 3/4" pieces

2 zuccini, cut into 3/4" pieces

2 potatoes, peeled and cut into 3/4" pieces

4 sprigs of Rosemary

6 Thyme sprigs

1 tablespoon fresh oregano or 1 teasoon dried

1/4 teaspoon pepper

1/2 teaspoon paprika

2 cartons of Trader Joe Low Sodium Chicken Broth

Place all vegetables and the olive oil in 2 large bowls and coat all the vegetables with the oil. Spread all the veggies onto 2 sprayed sheet pans and sprinkle salt, pepper, and paprika. Roast veggies in a 475 degree oven for 15- 20 minutes or until veggies are soft and starting to deepen in color.  Add veggies and some of the broth to a blender in batches until all veggies have been pureed.  Pour pureed veggies into a large pot and reheat the soup.  Taste for seaonings.