• 8 tomatoes, cut in half
• 1 Tbs. sugar
• 2 red onions, sliced
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 3 red bell peppers, seeded and sliced
• 2 cloves garlic, chopped
• 2 Tbs. rosemary, chopped
• 1 lemon, juiced

Preheat oven to 425°F. Arrange tomatoes cut side up in the bottom of an oiled nonreactive baking pan. Sprinkle with sugar. Combine remaining vegetables, garlic and rosemary in another oiled baking pan. Season with salt and pepper to taste. Place both pans in oven and roast 25-30 minutes, stirring squash mixture every 8-10 minutes until vegetables are tender. Working in batches if necessary, combine tomatoes, lemon juice and all but 1 cup of the vegetables in a food processor or blender. Process until smooth. Chop remaining vegetables and serve soup with chopped vegetables sprinkled on top.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 112, fat 1.3g, 9% calories from fat, cholesterol 0mg, protein 4.6g, carbohydrates 25.7g, fiber 6.4g, sugar 15.3g, sodium 26mg, diet points 1.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.1, Bread: 0.3, Lean meat: 0.0, Fat: 0.0, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.