Preheat oven to 400 degrees Fahrenheit.
Wash or scrub and slice:
Toss sliced vegetables with:
1 1/2 tablespoon olive oil
Spread on a cookie sheet.
salt and pepper to taste
Bake for 20-30 minutes
until the vegetables are soft
and have golden edges.
Combine in a pot:
(in your preferred proportions)
to make 3-4 cups of broth
(depending on how brothy you like your soups).
Add roasted vegetables to broth and bring to a boil.
Sample and adjust seasonings as desired.
Garnish with freshly grated Parmesan cheese
and serve with crackers or fresh bread.
This time I sliced and roasted about quadruple the amount of vegetables and froze the surplus for use in future soups. I hope it works as well as I think it will because this soup is one of my favorites!
P.S. If you haven't entered my two-year blogiversary giveaway yet, please do!