Roasted Vegetable Bisque

So I spent 2 years in Florida and never experienced a hurricane's devastation.  Less than 30 days after I move to DC, "Frankenstorm" hits.  For the record, I was watching the weather reports and radars and what not and to be honest, I was not worried at all.  I told my parents we'd get rain and some wind but it wouldn't be terrible.  Well, looking out into our backyard is the best picture of the true devastation we experienced here.  The ground is completely covered with hundreds thousands of fallen... LEAVES! LEAVES THAT'S IT!!!  (For the record I know that other places were hit hard--my thoughts and prayers go to everyone up north-- but I knew the DC area was going into a panic for no reason.)

Anyway, Sandy brought us cold, wet weather which continues to be perfect weather for another soup recipe!  This one stems from an idea I read once in a book and the fact that my parents stocked up on tons of food (fresh veggies for the vegan in the house, me).  This recipe is kind of a pantry recipe... or I guess "crisper/pantry" recipe, use the veggies you've got (with some exceptions).  I used zucchini, potatoes, celery, carrots, onion, tomatoes but still have mushrooms, cabbage, fennel, asparagus, and brussel sprouts that I wasn't sure would complement the soup plus I'm saving some of them for other recipes like potpie and noodles and cabbage.  But this bisque turned out deliciously and would be great paired up with a vegan grilled cheese sandwich, just like you would with tomato soup only a little more "sophisticated"! :-)

2 zucchini, coarsely chopped
1 onion, coarsely chopped
2 medium potatoes, coarsely chopped
1-2 carrots, coarsely chopped
1 med-large tomato, quartered
2 cloves garlic, smashed
olive oil
oregano
thyme
tarragon
salt and pepper
3 (14oz) cans of vegetable broth
2 celery stalks, coarsely chopped

Preheat oven to 400 F.  In a roasting pan, combine zucchini, onion, potatoes, carrots, tomato, and garlic.  Drizzle with olive oil to coat the veggies.  Sprinkle with salt, pepper, oregano, thyme, and tarragon.  Cover pan with foil.

Roast in the oven, covered for 30 minutes, until the veggies soften.  Then, uncover and roast for 30 more minutes to allow for some browning to occur.

Add celery, roasted vegetables*, and broth to a pot and bring to a boil for about 15 minutes, or until celery softens.  Then, with a blender or immersion blender, blend until completely smooth and serve!

*make sure to add a little water to the hot roasting pan to be able to scrape up all of the browned bits leftover! This will add great flavor to your bisque.