Sheet Pan Roasted Vegetable Soup

Use at least two, ideally  more, of the vegetables listed below.

3 lbs vegetables (see list)
4 peeled garlic cloves (optional)
3 sprigs fresh thyme or 2 tsp dried thyme leaves
2 tbsp olive oil
Salt and pepper to taste
4 cups vegetable or chicken broth

Preheat oven to 400 degrees; line a large rimmed baking sheet with foil. Chop the vegetables into evenly sized 1-inch pieces. Place them on the baking sheet and toss with garlic, thyme, olive oil, salt and pepper. Roast until vegetables are browned in spots and tender-crisp, about 40 minutes.

Transfer vegetables to a pot (remove thyme sprigs) and add broth. Simmer soup until vegetables are tender, 20-30 minutes. Let soup cool, then use an immersion blender to puree to your desired consistency. Reheat to simmer and serve.

Veggie List:
Carrots*
Plum tomatoes (seeds removed)
Onion*
Parsnips*
Sweet Potatoes*
Winter Squash
Red Pepper
Fennel Bulb

*I used mostly rainbow carrots and sweet potatoes, a few parsnips and a small onion and simmered them in chicken broth.

from www.writes4food.com