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1
Preheat oven to 425 degrees.
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2
Line a sheet pan or a baking dish with parchment or foil.
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3
Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste.
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4
Spread in baking dish or on sheet pan in an even layer and place in oven.
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5
Set timer for 20 minutes.
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6
After 20 minutes, stir vegetables and turn heat down to 400 degrees.
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7
Roast for another 20 to 30 minutes (or longer; I have found every oven Ive used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes.
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8
Remove from the heat.
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9
You should have about 4 cups roasted vegetables.
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10
Hold garlic cloves with a towel so that you dont burn your fingers.
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11
Squeeze out the pulp into a blender.
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12
Add half the vegetables and 2 cups of the stock.
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13
Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight.
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14
Blend until smooth and transfer to a soup pot.
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15
Repeat with the second half of the roasted vegetables.
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16
Transfer to the pot and whisk in remaining broth.
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17
Season to taste with salt and pepper and heat through.
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18
Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of creme fraiche or yogurt.
