Soup of the Week: Oven-Roasted Vegetable Soup

Here’s a rustic and richly flavored soup that makes the most of oven-roasted vegetables. I came up with it one evening when I tossed whatever vegetables I had into a big roasting pan and seasoned them with simple dried spices and balsamic vinegar. When they came out of the oven, caramelized and saturated with flavor, I partially blended them into this easy soup.

Tips/Variations 

Garnish possibilities:
Dress up your soup with fresh aromatic fennel greens, crumbled feta, or dollops of creamy goat cheese.

Vary the veggies and seasonings:
Swap yam for potato, broccoli for cauliflower, carrot for parsnip, or celeriac for celery. Instead of tarragon, you can also season with thyme, rosemary, or Italian seasoning.

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