Roasted Vegetable Soup

Heat the Oven – Set the oven rack to the center position and preheat to 400ºF (204ºC). Line a large rimmed sheet pan with parchment paper or foil. Alternatively, leave the pan unlined.
Prepare the Vegetables – Drizzle the sheet pan with olive oil to prevent sticking. Spread the sweet potatoes, cauliflower, carrots, bell pepper, zucchini, tomatoes, onions, and garlic cloves on the pan. Evenly drizzle 4 tablespoons of olive oil over the vegetables. Sprinkle with salt and black pepper. Add the thyme sprigs on top of the vegetables.
Roast the Vegetables – Roast until tender and lightly browned, about 45 to 55 minutes. Discard the thyme.
Puree the Soup – Transfer the roasted vegetables to a blender. Add 2 cups of vegetable broth, cover, and puree until mostly smooth. Add the remaining 2 cups of broth and puree until smooth.
Simmer the Soup – In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-low heat. Add the thyme, cumin, coriander, and paprika. Saute until fragrant, about 30 seconds. Add the pureed soup, stir to combine. Simmer until the soup is hot, about 5 to 10 minutes. For a thinner soup, add more vegetable broth or water. Taste the soup and season with salt and pepper as desired.
To Serve – Garnish the soup with sliced basil and black pepper.