Roast Vegetable Soup is filled with all your favorite vegetables and is so easy to make. The roasted vegetables give it a warm caramelized flavor to keep your family toasty all winter long!
0 Preheat oven to 400 degrees.
1 Place first 5 ingredients on a baking sheet. Drizzle with olive oil and salt.
2 Roast vegetables for 30-35 minutes or until golden and tender.
3 Place roast vegetables, cumin and broth in a soup pot. Cover. Bring to a boil, reduce to a simmer for 15 minutes.
5 Using a blender or hand immersion blender, puree the soup until smooth.
4 Sprinkle with cilantro and top with greek yogurt and olive oil if desired.
