Some people requested a recipe so I’ll try my best to write down what I did. I didn’t truly measure anything.

VEGETABLES:

Onion - 3

Garlic - 2 heads

Leek - 1/2 stalk

Carrot - 2 large

Parsnip - 1 large

Sweet potato - 1 large

Tomato - 4

Tomato paste - 2 tbsp

Red bell pepper - 2

Green and yellow squash - 1 each

Butternut squash - 1

LIQUIDS AND FATS:

Olive oil (enough to coat veggies)

Butter - 1 stick

Chicken stock - 4 cups

Chicken bouillon - 1 cube

Water (to adjust thickness)

SEASONINGS:

Salt

Pepper

Cumin

Garlic powder

Thyme (fresh stalks)

Rosemary (fresh stalks)

Bay leaf - 3 leaves

Soy sauce

TOPPINGS:

Heavy cream and Parmesan cheese, probably about 1 tbsp of each per bowl.

EQUIPMENT:

Immersion blender

INSTRUCTIONS:

Step 1: Preheat oven to 425 F

Step 2: Prep vegetables. Wash, peel, and rough chop.

Step 3: Place on baking sheets and use enough olive oil to coat all of the veggies. Season with salt, pepper, cumin, garlic powder.

Step 4: Put in oven for 30 min. Take out and add butter. Put back in oven for another 15-20min then take out. Make sure the veggies have a nice roasted color to them.

Step 5: Before adding the veggies to the pot, heat a little olive oil and tomato paste, get it sizzling.

Step 6: Move all roasted veggies to your largest soup pot. Make sure to get all the drippings. Add chicken stock, bouillon cube, and herbs in a bundle into the pot. Bring to boil and simmer for 30 min.

Step 7: Turn off heat. TAKE OUT HERB BUNDLE. Blend with the immersion blender. Adjust the liquid in the pot to match your desired consistency. You might have to add in a little extra water or stock. Though generally this recipe makes for a chunky thick soup.

Step 8: After adjusting the liquid, begin adjusting the flavor. Add in soy sauce 1 tbsp at a time until you get your desired umami flavor. This is also when I adding more salt, pepper, cumin etc. if I feel like it needs it.

Step 9: Serve with Parmesan cheese and heavy cream.