Throw a bunch of vegetables in a baking dish, roast until charred and delicious, blend into soup! That's the name of the game with this roasted vegetable soup recipe, a nutritious hands-off dinner recipe that's packed with flavor and perfect for serving the whole family. Easily customized to whatever vegetables you have in your kitchen!
Prep: Preheat oven to 400°F (204°C). Prepare all ingredients, chopping and trimming as directed in the ingredients section, tossing them into a large casserole dish. Add all vegetables, beans, spices, and oil to the casserole dish.
Roast: Toss to evenly coat each veggie in oil and spices. Roast for about 30 minutes, or until veggies are a bit charred at the edges.
Blend: Remove bay leaves. Transfer the roasted vegetables to a blender. Squeeze the soft roasted garlic from the bulbs (add more or less, depending on how much you like garoic). Add vegetable broth and cover loosely. (Ensure there is a gap between the lid and container to allow steam to escape! Never tightly shut hot liquids while blending.) Blend until smooth.
Serve warm, topped with fresh herbs and served with your favorite crusty bread.