Dijon Roasted Vegetable Soup
|Plum tomatoes||2 , halved|
|Zucchini||1 Medium, split lengthwise and halved|
|Onion||1 Large, quartered|
|Red bell pepper||1 , sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Garlic||2 Clove (10 gm)|
|Chicken broth||5 Cup (80 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon, crushed|
|Diced cooked chicken||10 Ounce|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Arrange tomatoes, zucchini, onion, bell pepper, carrots and garlic on large baking sheet. Bake at 325°F for 30 to 45 minutes or until golden and tender. Remove from oven and cool. Chop vegetables.
Heat chicken broth, chopped vegetables, cumin and red pepper flakes to a boil in 3-quart pot, over high heat; reduce heat. Simmer for 5 minutes. Stir in chicken and mustard; cook for 5 minutes more. Stir in parsley and serve warm.