Roasted vegetable soup

serves 4
1 head garlic
3 pt. cherry tomatoes
2 large bell peppers cut into 1/2 inch chunks
2 medium summer squash cut into 1/2 inch chunks
1/4 olive oil
1/2 t. paprika
1 cup frozen corn, thawed
4 T. red wine or sherry vinegar

preheat oven to 450
rub papery skin off garlic head. cut off top to expose cloves.
place on square of foil. drizzle 1 T. of water. wrap garlic head in foil.
Roast 35 to 40 minutes until soft.
Toss tomatoes, peppers and squash in oil. season with salt and pepper. place on baking sheet. roast 35 to 40 minutes or until vegetables are browned and tender. stir once after 20 minutes.
 cool 10 minutes
squeeze roasted garlic cloves into blender. add half of veggies and 1 cup water. Blend till smooth and transfer to saucepan. Blend remaining veggies till chopped (not fully smooth) add to saucepan. Add corn and vinegar to saucepan. Warm and serve.