Roasted Italian Veggie Soup

1. PREHEAT OVEN TO 400
   

2. LOAD A COOKIE SHEET WITH VEGGIES OF CHOICE (TOMATOES, BUTTERNUT SQUASH, CARROTS, PEPPERS, ONION, GARLIC, ETC.).  CUT VEGGIES FOR FASTER COOKING (CHOP ROOT VEGGIES SMALLER AS THEY TAKE LONGER TO COOK.

   
   

3. DRIZZLE WITH EVOO & SPICE TO TASTE! (SALT, PEPPER, RED PEPPER FLAKES, TURMERIC, ETC.)

   
   

4. ROAST FOR 45 MINUTES OR UNTIL TENDER.

   
   

5. AFTER VEGGIES COOL A BIT, TRANSFER TO A BLENDER & GIVE IT A WHIRL. CONTINUE TO ADD VEGGIE BROTH TO BLENDER (UNTIL DESIRED CONSISTENCY).

   
   

6. TOP WITH PARM, ITALIAN SPICES, FRESH BASIL- WHATEVER YOU’RE FEELING.

   
   

7. GRAB SOME CRUSTY BREAD & ENJOY!