At my old job I had to make a roasted cauliflower soup for the President of VCU. After making it, I realized that procedure for making the soup is the same no matter what kind of vegetable you use. The only thing that might differ is the way you have to break down the vegetable before sauteeing it. Other than that, the steps will be the same which makes this an easy and versatile recipe.
Any vegetable you want. (When cutting them to be roasted, chop into med thick pieces. Thin vegetables tend to shrink and burn easily)
A couple tablespoons of olive oil
Salt & pepper
1 yellow onion
stick of butter (not margarine…the real stuff)
cup of flour
32 ounces of chicken or veg stock
1. Pick a vegetable.
2. Coat with a little olive oil and salt and pepper.
3. Put the veg on a pan and roast in the oven on 375 until a little brown.
4. Remove veg from oven and allow to cool.
5. In a pot saute onions, garlic, and the roasted veg in butter.
6. After the onions have softened and turned translucent, add in some flour. Stir until the everything is incorporated and starting to look like a paste.
7. Add in the chicken stock (or veg stock if you are vegetarian)
8. Simmer for a few minutes.
9. Strain the vegetables, but save the liquid.
10. In a blender, puree the vegetables in batches with a little of the liquid each time.
11. Return the soup to the pan. Add a little cream, reheat, and season to taste.