On a baking sheet, place 

• 8 oz. brick of feta cheese
• 2 large (fresh) tomatoes or 4 medium tomatoes or even cherry tomatoes
• eggplant, peeled and cut up
• yellow squash cut up
• onion, cut up
• one (or more) bulb of garlic (leave whole)
• fresh basil
• fresh sprig of rosemary

Sprinkle with olive oil, salt and pepper. Roast in the oven for 45-50 minutes at 425° until nicely browned.

Dump the veggies into a large pot (you can take the rosemary sprig out, if you like). Set the garlic aside and then squeeze out the garlicky goodness. 

Add:

• one can of tomatoes
• 2 cups of chicken broth

Use an immersion blender to liquify the veggies. (You can leave it a little chunky if you prefer.) Put a cover on it and turn the heat down to low. Let your soup simmer for 20-30 minutes. Run your immersion blender again before serving.

Once the soup is done cooking, you can add some protein. You could add sausage or shredded chicken or canned salmon. If you decide to add whey for protein, wait until the soup has cooled down. You could also add gelatin for protein. This soup freezes really well!

(If you cut back on the olive oil you use, this can be an FP.)

enJOY!