With cold weather in the air, and dieting on everyone's mind, it is good time to explore new ways to make a hearty low-cal soup. I found this different vegetable soup on
the Today Show when featuring Michael Lomonaco, a famous New York chef. You can always change up the vegetables and include ones that your family like.

Winter Roasted Vegetable Soup

6 carrots, peeled and sliced
2 stalk celery, thinkly sliced
2 turnips, peeled and diced
1/2 pint Brussel spouts, cut in quarters
3 quarts vegetable broth
1 cup canned plum tomatoes, chopped
salt and pepper
1 cup parsley leaves
1 clove garlic
2 tablespoons olive oil
1/4 cup grated Parmesan chees
Toss vegetables with olive oil, salt and pepper. Roast in 375 degree oven for about 45 minutes.
In a soup pot, combine the vegetable broth and the plum tomatoes. Bring to a boil

Add parsley leaves, garlic, olive oil, and Parmesan cheese together. Put in blender or processor and puree. Set aside.

When veggies are roasted, remove and transfer to the hot vegetable broth mixture. Bring to a boil and then simmer for 30 minutes.
Divide soup among 4 to 6 bowls and serve with a drizzle of the parsley pesto.