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.
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.