Tomato Soup from Scratch

Arrange the cut veggies and garlic bulb on a baking sheet.

Drizzle with olive oil, salt and pepper to taste, and sage leaves. Roast at 400°F for 35-45 minutes.

Melt the butter in a large saucepan. Whisk in the flour until golden and bubbly. Add the vegetable broth, sugar, and parmesan rind. Simmer while the veggies roast.

Remove the veggies from the oven and puree to desired texture.

Add the pureed veggies to the simmering broth. Season with red pepper flakes and oregano and simmer at least 20 minutes.

Serve and garnish as desired.