Take any vegetables you have at home. Cut them up into long thin slices. Lay them on a baking sheet. Drizzle with olive oil and season them with salt and pepper. Bake for 1 hour, then transfer to a pot and add vegetable stock and cook for a few minutes. Use an emulsion blender for 1 minute. Serve in a bowel. Use some seasoned croutons for a great added flavor to your fabulous soup.
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