Chop all vegetables and place them on a baking sheet so they roast evenly and cook at the same speed.

Add whole garlic cloves. They will roast and become soft, bringing warm and deep flavor to the soup.

Drizzle olive oil over the vegetables. This helps them roast well and gives a rich golden taste.

Sprinkle salt, pepper, thyme, and paprika. Mix everything well so each piece is covered with seasoning.

Place the baking sheet in a 400°F oven. Roast for forty minutes until veggies are soft and golden.

Heat vegetable broth and water in a large pot. Keep it warm so the blending becomes easier.

Add the roasted vegetables to the pot. The warm broth helps all flavors mix quickly and smoothly.

Blend the soup using a blender or immersion blender. Blend until the soup becomes creamy and soft.

If the soup feels too thick, add more broth or water. Stir well to keep the soup smooth and creamy.

Taste the soup. Add more salt, pepper, or seasoning if needed to match your taste perfectly.

Simmer for five minutes. This helps all flavors blend and makes the soup warm and comforting.

Pour the soup into bowls. Add a small swirl of cream or sprinkle herbs if you like.