Roasted Vegetable Soup

From Ina Garten's Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family.

6 to 8 C chicken stock
1 recipe Roasted Winter Vegetables
Kosher salt and freshly ground black pepper

For serving:
Croutons
Good olive oil

In a large saucepan, heat 6 C of chicken stock. In two batches,coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Serve with brioche croutons and a drizzle of good olive oil.