Simply oven-roast your vegetables of choice on a large baking sheet. Then dump them into a pot on low heat, stick blend with water, stock, cream, yogurt... maybe a little vinegar or wine, whatever liquid you see fit. Voila: a nearly foolproof approach to rich, flavorful soups.
Two favorite combos I recently tried during a particularly cold week: carrot/apple/onion and sweet potato/garlic/squash. It can be fun tinkering with different combinations and it's honestly as easy as tossing them into the oven, walking away, then pureeing an hour later.
What combos have you tried or would you like to try?
Related: How To Roast Any Vegetable
(Image: Wiley via The Kitchn)