Prevent your screen from going dark
Makes 4 servings 1x
Time 1 1/2 hours, mostly unattended
1. Heat the oven to 425°F. Cut the vegetables into 1- to 2-inch chunks, all roughly the same size. Put the vegetables on two rimmed baking sheets or in one large roasting pan. Scatter the onion and garlic on top, drizzle with 4 tablespoons of the olive oil, sprinkle with salt and pepper, and toss to coat all the vegetables. Roast, stirring occasionally, until the vegetables are soft and well browned, at least an hour.
2. Meanwhile, put the remaining 2 tablespoons oil in a large pot over medium-high heat. When it’s hot, add the tomatoes and cook, stirring constantly, until they start to sizzle. Lower the heat so the mixture sizzles gently and cook, stirring occasionally, until the tomatoes look jammy, 15 to 20 minutes. Sprinkle with the paprika and cumin and stir until fragrant. Turn off the heat until the roasted vegetables are ready.
3. Add the roasted vegetables to the tomatoes. Put the pan (or if using two pans, work with one at a time) over two burners set on medium-high, and add 1 cup of the stock. Once the liquid starts bubbling, scrape the bottom of the pan to loosen any browned bits. Carefully pour the mixture into the pot with the tomatoes along with the remaining stock.
4. Bring the soup to a boil, then lower the heat so it bubbles gently but steadily. Cook, stirring occasionally, until the vegetables are very soft and the soup comes together, 5 to 10 minutes. (You can make the soup in advance up to this point. Cool, cover, refrigerate for up to 2 days.) Taste and adjust the seasoning, and serve, garnished with the parsley.
— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition