Roasted Vegetable Soup

• 2 lbs russet potatoes, about 4 large
• 1 lb turnip, about 2 small
• 1 large red onion
• 3 garlic cloves, minced
• 1 lb eggplant, about 1 medium sized
• 1/4 lb zucchini, about 1 medium
• 1 lb parsnip, about 2 small
• 1 lb carrot, about 3 large
• 1 large red pepper
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dry basil
• 1 teaspoon dried thyme
• 1 teaspoon dry oregano
• 6 6 cups beef broth or 6 cups vegetable broth

1. Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
2. Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
3. I also use separate bowls when removing from the oven.
4. Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
5. Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
6. Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

russet potatoes, red onion, garlic, eggplant, zucchini, carrot, red pepper, olive oil, balsamic vinegar, basil, thyme, oregano, beef broth

Taken from www.food.com/recipe/roasted-vegetable-soup-335612 (may not work)