Creamy Mediterranean Roasted Vegetable Soup

5 tomatoes

medium, halved

1 (3 cups) Butternut squash

medium, cut into chunks

1 yellow onion

halved

3 carrots

1 head garlic

cut to expose clove tops

¼ cup olive oil

salt

pepper

1 Tab Olive oil

1 tsp sumac

1 tsp fresh thyme leaves

4 cups vegetable stock

or water

1 Tab olive oil

1 tsp thyme

1 tsp sumac

or paprika

Step 1

Preheat oven to 375 F.

Step 2

Spread the vegetables on a baking sheet, drizzle with the olive oil and season. Roast in the oven for 20-25 minutes.

Step 3

Heat olive oil, thyme, and sumac in a large stockpot. Add roasted vegetables and stock or water. Squeeze in the roasted garlic cloves.

Step 4

Blend on high speed until soup reaches your desired consistency. Serve.