Preheat your oven to 400°F (200°C). Gather your baking sheet.

Peel and cube your mixed winter vegetables into 1-inch pieces.

Combine cubed vegetables with olive oil, onion, garlic, thyme, rosemary, salt, pepper, and red pepper flakes.

Spread the seasoned vegetable mixture onto a baking sheet in a single layer.

Roast the vegetables for 30-40 minutes, stirring halfway through.

Transfer roasted vegetables to a large pot or Dutch oven.

Pour in four cups of vegetable broth.

Bring the mixture to a simmer, then reduce heat and let it simmer for 15-20 minutes.

Blend the soup until smooth and creamy.

Adjust seasoning with salt and pepper to taste.

Optional: Stir in heavy cream or coconut milk.

Gently warm the soup again, avoiding boiling.

Serve the soup garnished with fresh parsley and optional croutons.