I was craving comfort food and awoke in the middle of the night thinking of French onion soup.
But wait... I really love oven-roasted veggies, so why not fix some oven-roasted vegetable soup?

Most of the time, I am cooking for myself since becoming vegetarian and being married to a man who wants a package of meat.

Once again... no specific recipe needed. Use what you have or what you love.
I can tell you, this is comfort food at it's best and easy, too.

Veggies: Pick your favorites.
I used carrots, parsnips, onion (cut in small dice), and thickly shredded cabbage.
Toss with olive oil.
Roast in a 425-degree oven stirring occasionally until lightly browned and cooked through (about 30 minutes.)
Near the end of cooking, add a finely minced clove of garlic, salt and pepper to taste, and stir.

Remove from oven. Sprinkle with a couple spoons of flour and stir.

Add a box of broth (I used vegetable broth) and cook on top of the stove until the soup comes to a boil and has thickened.

At this point you can add a can of diced tomatoes and a can of beans (drained and rinsed) and some spinach, if desired and cook until heated through.

OK... so here comes the best part.
Ladle soup into individual soup bowls that are oven safe.
Top with cubed artisan bread.
Sprinkle grated Swiss cheese on top of the bread and put under the broiler until the cheese is melted.