Low-fat Roasted Vegetable Bisque

4 pounds ripe Roma tomatoes, cored and partially seeded to reduce moisture

1 green pepper, halved

1 red pepper, halved

1 yellow pepper, halved

1 orange pepper, halved

16 garlic cloves

2 medium zucchini, halved lengthwise

2-3 sprigs fresh oregano, stems removed

Vegetable spray

4 large carrots, peeled and sliced

3 tablespoons olive oil

2 medium onions (red or sweet), diced

4-5 ribs celery, diced

11/2 cups fresh basil, packed, stems removed

3-4 cups vegetable stock (see note)

½

cup Italian parsley, packed

1 teaspoon red pepper flakes or cayenne pepper

2 teaspoons sugar, or to taste

Salt and pepper to taste

1 can (12 ounces) fat-free evaporated milk

Heat oven to 375 degrees.

On two baking sheets place the tomatoes, peppers, garlic, zucchini and oregano. Coat liberally with cooking spray and roast 30-35 minutes. In the meantime, boil carrots a few minutes to soften them.

Heat the oil in a soup pot over medium-high heat. Saute onions and celery about 5 minutes. Add softened carrots to pot with 3 cups of stock, basil, sugar, parsley and red pepper flakes and simmer 20-25 minutes. Let cool a bit.

In batches, pour soup into food processor and puree, or use immersion blender. Season with salt and pepper to taste. Add evaporated milk and stir well. If bisque is too thick, add more broth. To serve, ladle into bowls and drizzle with olive oil if desired, garnish with fresh mint, basil leaf or oregano.

Serves six to eight.