Roasted Vegetable Soup

• 4 tablespoons olive oil
• 1 large onion, diced
• 2 leeks, sliced up to the green part
• 2 large carrots, cut in 1/4 rounds
• 1 small butternut squash, peeled and cubed
• 2 large red potatoes, peeled and chunked
• 4 garlic cloves, slivered
• 1 (8 ounce) can tomato paste
• 1 quart vegetable stock, boiling
• 1 (28 ounce) can diced tomatoes
• 1 cup chickpeas, precooked
• 12 cup fresh parsley leaves, chopped
• 1 teaspoon basil, dry
• 2 bay leaves
• salt
• pepper

1. Preheat oven to 400F.
2. Heat oil in a heavy, oven proof pot.
3. Add leeks and onions.
4. Stir well.
5. Cover and allow to brown in oven for 30 minutes.
6. Remove from oven, add root vegetables and squash.
7. Stir well.
8. Cover loosely and return to oven for another 30 minutes.
9. Remove pot from oven, stir in tomato paste and garlic.
10. Return to oven until garlic releases it's aroma strongly.
11. Turn off oven and remove pot to cooking surface.
12. Deglaze the pot with the boiling broth.
13. Stir well.
14. Add the can of tomatoes, with juice.
15. Stir well.
16. Bring to a boil, reduce heat.
17. Cover and simmer about 2 hours until reduced some and thicker.
18. Add 1 more can of tomatoes, if desired, or water/vegetable broth to thin.
19. Add drained chickpeas and herbs.
20. Cover and simmer for another 1 to 2 hours.
21. Remove bay leaves, stir gently.
22. Taste and adjust seasoning.
23. Serve with a cheese/vegetable souffle for a great winter dinner.

olive oil, onion, leeks, carrots, butternut squash, red potatoes, garlic, tomato paste, vegetable stock, tomatoes, chickpeas, parsley, basil, bay leaves, salt, pepper

Taken from www.food.com/recipe/roasted-vegetable-soup-281044 (may not work)