Roasted Vegetable Soup

Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.

In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.

Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.