Roasting the Vegetables:

Preheat your oven to 400°F (200°C). This is important! Just do it, trust me, I've done this before. Once I forgot to preheat, and the veggies just ended up steaming instead of roasting. Don't be me.

In a large bowl, toss together onion, carrots, celery, bell pepper, and zucchini with some olive oil, oregano, basil, salt, and pepper until they're all coated. Lay them out in one layer in the baking sheet. Roast 20 to 25 minutes, or until vegetables are tender and slightly brown. They should look gorgeous, I promise. Seriously, if you have the Instagram, you will be tempted to post up a picture of these veggies; they are that stunning!

Serving Suggestions:

Ladle the soup into bowls and garnish with fresh parsley, if using. I love serving this soup with a crusty bread perfect for dipping. A side salad would be nice, too - a nice crunchy counterpart to warm, comforting soup. And often, I dollop a little plain yogurt or sour cream in for added creaminess-it's not traditional, but oh-so-delicious!.