Roasted Vegetable Soup

Instructions

1. Prepare the vegetables
   Preheat the oven to 425°F (220°C). In a large bowl, toss the carrots, bell peppers, sweet potato, zucchini, onion, and garlic cloves with olive oil, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Roast the vegetables
   Spread the vegetables in an even layer on two large baking sheets, making sure not to overcrowd them. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
3. Prepare the broth base
   While the vegetables are roasting, in a large pot, bring the vegetable broth to a simmer. Add the diced tomatoes with their juice and reduce heat to low, keeping warm until the vegetables are done.
4. Combine and blend
   When the vegetables are done, remove the garlic cloves, squeeze the roasted garlic from their skins and add to the pot. Add all the roasted vegetables to the broth mixture. Using an immersion blender, blend about half of the soup to create a thicker texture while leaving some vegetable chunks for a rustic feel. Alternatively, transfer half the soup to a blender, purée, then return to the pot.
5. Season and finish
   Stir in the remaining salt, pepper, chopped fresh basil, and lemon juice. Taste and adjust seasonings as needed. Heat the soup through for about 5 minutes to allow the flavors to meld together.
6. Serve
   Ladle the hot soup into bowls. Garnish with additional fresh basil if desired, and serve with crusty bread for a complete meal.