Roasted Vegetable Soup

I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2  lbs russet potatoes, about 4 large
• 1  lb turnip, about 2 small
• 1  large red onion
• 3  garlic cloves, minced
• 1  lb eggplant, about 1 medium sized
• 1⁄4 lb zucchini, about 1 medium
• 1  lb parsnip, about 2 small
• 1  lb carrot, about 3 large
• 1  large  red pepper
• 1⁄3 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 1  teaspoon dry basil
• 1  teaspoon dried thyme
• 1  teaspoon dry oregano
• 6  cups chicken broth or 6  cups beef broth or 6  cups vegetable broth

Directions

1. Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
2. Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
3. I also use separate bowls when removing from the oven.
4. Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
5. Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
6. Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.