Dijon-Roasted Vegetable Soup

Directions

PREHEAT oven to 325°F. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Place in 15x10x1-inch baking pan. Add tomatoes, onions, bell peppers, carrots and garlic; mix lightly. Bake 30 to 45 min. or until tender and golden brown; cool.

CHOP vegetables; place in large saucepan. Add chicken broth, cumin and crushed red pepper;mix well. Bring to boil on high heat. Reduce heat to medium-low; simmer, uncovered, 5 min.

ADD chicken and mustard; mix wel. Cook an additional 5 min. or until heated through. Stir in parsley.

Ingredients

• 1 medium zucchini
• 2 medium plum tomatoes, halved
• 1 large onion, quartered
• 1 medium red bell pepper, sliced
• 1 cup sliced carrots
• 2 to 3 cloves garlic, peeled
• 5 cups chicken broth
• 1/4 tsp. ground cumin
• 1/4 tsp. crushed red pepper
• 2 cups chopped cooked chicken
• 1/4 cup GREY POUPON Dijon Mustard
• 1/4 cup chopped fresh parsley

Parsed from recipe text (no separate ingredient records).