Makes about 2 ½ cups of soup (one large bowl serving or two smaller servings).
To create the version shown, I roasted one sweet yellow bell pepper, one sweet orange bell pepper, about one fourth of a red onion, and about half a clove of garlic with some extra virgin olive oil drizzled on all. The oven temperature was 400 degrees and I roasted my veggies for about 20 minutes, stirring halfway through. You can use another oil or shortening, or even skip the oil if you watch your veggies and stir frequently while roasting. Any veggie that you love roasted will create a fabulous soup. The version that included roasted mushrooms was a very rich soup that was reddish brown in appearance. There are lots of terrific possibilities with this soup. For additional nutrition and/or preferences, feel free to add small amounts of greens, other veggies, chopped meat, seafood, etc.