Roasted Vegetable Soup

This is yet another winner from Cassie Craves. It was so easy to put together and the great thing is you can just use whatever veggies you have left over or whatever appeals to you, it reminded me a lot of the Summer Garden Vegetable soup just with different veggies.

2 tablespoons olive oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 red onion, halved lengthwise and chopped
1 medium red bell pepper, coarsely chopped
2 carrots, peeled and chopped
1/2 pound mushrooms, sliced
3 garlic cloves, minced (except I totally forgot this, sadly. it was still great though)
1 can vegetable broth or chicken broth (I used chicken)
3/4 cup whipping cream
2 tablespoons chopped fresh parsley (I used dry)

Heat oven to 475 degrees. In a bowl, combine oil, rosemary, salt and pepper, and set aside. In large bowl, combine all vegetables. Add oil mixture to vegetables and mix to coat. Place vegetables in a single layer on an ungreased cookie sheet. Bake for 30 minutes or until vegetables are golden brown and tender, flip and stir after 15 minutes. In large saucepan, combine roasted vegetables, cream, broth and parsley. Cook and stir over medium heat for 8 to 10 minutes or until heated and slightly thickened.