roasted zuchinni and onion soup...(don't let the number of steps fool you, this recipe is so easy; i'm just thorough in my steps list)

How To Make roasted zuchinni and onion soup...(don't let the number of steps fool you, this recipe is so easy; i'm just thorough in my steps list)

• Step 1
  Preheat oven to 375 degrees
• Step 2
  Peel and chop onion into large chunks
• Step 3
  Halve zuchinni lengthwise and chop into large chunks, equivalent to the size of the onion chunks
• Step 4
  Cover roasting pan or cookie sheet with foil and dump the veggie chunks onto the pan
• Step 5
  Drizzle the chunks with olive oil and lightly season with salt and pepper
• Step 6
  Roast the veggies for 45 minutes to one hour until bits of them are carmelized and golden brown
• Step 7
  Bring the broth to a boil in a pot on the stove, dump the roasted veggies into the boiling broth, and cook for 10 minutes
• Step 8
  Let the veggies and the broth cool for 15-20 minutes
• Step 9
  When mixture is cool enough not to explode in a blender, dump the veggies and broth into a blender and pulse for 10 second intervals several times for a chunkier soup or blend until smooth
• Step 10
  Taste and adjust seasoning
• Step 11
  Pour soup into serving bowls and serve warm, garnished with parmesean cheese
• Step 12
  Bon Appetite!
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