Wash zuchinni, carrots, poblano, & potatos
Cut garlic to rub inside with oil then wrap in foil and roast with veggies.
Roast in 425 oven for 30 minutes or until potatos are done.
Let veggies cool for 10 minutes then remove ends and/or stem. retain all juices
Smash garlic then add to soup pot with red onion, cook on medium for 3 minutes...until onions are soft
Add broth to soup pot and season then simmer for 10 minutes
Rough chop roasted veggies and add to broth. simmer 15 minutes
Remove broth & veggies from heat and use emulsion blender until soup texture, then simmer for 10 minutes.
Serve with crusty bread or as side dish. Broil corn kernals for a topping if you are feeling fancy :)
