Back by popular demand, Graylyn’s esteemed executive chef, Gregory Rollins, has graciously agreed to share his memory-steeped roasted vegetable soup recipe. One taste and we’re sure you’ll agree Chef Rollins is taking vegetables to a whole new level. Graylyn’s Roasted Vegetable Soup (Makes 10 servings – because soup is meant to be shared!) Prep time: 30 minutes Cook time: 45 minutes Ingredients: 2 ½ cups coarsely chopped onion 1 cup diced zucchini 1 cup diced yellow squash ½ cup chopped celery 1 cup chopped carrot 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon black pepper 5 plum tomatoes, halved (about 1 lb) 3 garlic cloves, sliced 4 cups vegetable broth (1 [32 ounce] box) 1 cup cubed peeled baking potato ½ cup heavy cream Preparation: 1. Preheat oven to 425° 2. Combine first eight ingredients in a baking pan; toss to evenly coat. Bake at 425° for 30 minutes or until vegetables are tender. 3. Combine broth and remaining ingredients in a large pot; bring to a boil. 4. Reduce heat; simmer 15 minutes or until potato is tender. 5. Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. 6. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. 7. Return to pan; cook for 5 minutes or until thoroughly heated. 8. Finish with cream and serve.