Grilled Vegetable Soup

A different take on the regular veggie soup. I like to grill different squash and eggplant earlier in the week then use the leftovers in this soup. You can use any grilled veggies that you have.
The more variety (of veggies), the better!

1/2 onion (diced)
2 T. Olive or Coconut Oil
1 tsp garlic powder
2 tsp Italian Seasoning Herb Blend
1 tsp Dried Oregano
1 1/2 cups diced tomatoes
4 cups homemade Chicken or Vegetable Broth
Grilled Veggies of choice (cubed)

Add onion and olive oil to large pot. Brown the onion. Add the spices to the browned onion and stir. Add the diced tomatoes to pot. When the mixture heats through, add the grilled veggies and broth to pot. Bring to a boil and then simmer on low for 30 minutes, adding more liquid if necessary.