Step 1

Preheat the oven to 425 degrees. Spread the vegetables and the onion on a sheet pan and drizzle with the olive oil. Toss and sprinkle lightly with kosher salt.

Step 2

Roast the vegetables for 20 minutes until tender and browning on the edges.

Step 3

When you take them out of the oven, transfer the vegetables, onion and any oil on the sheet pan into the jar of a blender. Pour the 4 cups of broth into the blender and puree on high until smooth. (if you need to do this in batches, that is just fine!) If you are adding other seasonings add them to the blender and then season to taste with kosher salt. Pour the contents into a Tupperware to store in the refrigerator or into a pot to reheat over medium low heat.

Step 4

Preheat the oven to 425 degrees. Spread the vegetables and the onion on a sheet pan and drizzle with the olive oil. Toss and sprinkle lightly with kosher salt.

Step 5

Roast the vegetables for 20 minutes until tender and browning on the edges.

Step 6

When you take them out of the oven, transfer the vegetables, onion and any oil on the sheet pan into the jar of a blender. Pour the 4 cups of broth into the blender and puree on high until smooth. (if you need to do this in batches, that is just fine!) If you are adding other seasonings add them to the blender and then season to taste with kosher salt. Pour the contents into a Tupperware to store in the refrigerator or into a pot to reheat over medium low heat.