Hearty, gorgeous soup and vegetarian-friendly if you sub in veggie stock! I picture this being perfect after a day of skiing, or a long night at a bar. Serve with french bread and a grin!
Preheat your oven to 350 degrees
Place all vegetables on a lined cookie sheet and bake for 1 hour, all with their skins on!
Let them cool, then peel.
In a large stockpot, drop all of the veggies in and swirl olive oil in.
Saute/simmer for 30 min on med-low/medium
Add your stock and spices, simmer for another 2-5 minutes.
Let cool until room temperature
Puree in a food processor
Reheat, and ladle into serving bowls, grating fresh parmesan on top.
0 servings