Vegetable Soup with a Roasted Tomato-Cream Base

I have some incredibly beautiful vegetables right now. With all that's going on in the world, I think the ability to buy and cook gorgeous, healthy food makes me Very Affluent by the current world standards. I feel Truly Blessed!

I pondered over the technique I wanted to use with these ingredients and decided something different.

Scrub all the vegetables. Combine the following rough chopped vegetables and ingredients in a 6 quart pot, then pour onto a parchment paper lined baking sheet. Bake at 400° for 50 minutes or when lightly browned, sizzling and roasted. In a deep bowl, combine the vegetables and pan drippings with ???c cold filtered water. Blend with an immersion blender until smooth.

1 lg. red bell pepper

1/4 purple onion

3 med. carrots

1/2-1t garlic parsley salt

1/2-1t fresh ground black pepper

3T single source EVOO

While the first group of vegetables are doing their thing in the oven, prep, sauté then simmer the following vegetables cut into bite sized pieces into the 6 quart pot:

10oz. asparagus

3/4 purple onion

9oz. Brussels sprouts

7oz baby portabella mushrooms

3T single source EVOO

When everything begins to sizzle, before there is too much browning, add the following to the pot. Stir, cover and simmer about 20 minutes total. Remove from the heat until the roasted vegetable cream base is ready.

3-4 bay leaves

3c fresh cold water

3T red wine vinegar

2-3T Better Than Bouillon - vegetable

Blend the red and orange roasted vegetables with 2oz sun dried tomatoes. When well blended and slightly cool, stir in 1c sour cream, then pour this soup base over the vegetables and broth in the pot. Stir, reheat to just a light bubble, before serving. To me this is sort of the best of soups. Roasted, blended cream base combined with chunky healthy vegetables. 

Mmmm...Soup's Ready! . .Lin