Roasted Vegetable Cream Soup

Preheat the oven to 190–195 °C and prepare a baking tray (approx. 25 cm × 30 cm). Peel the carrots, celery, parsley, and onion, cut them into larger pieces, and place them on the tray. Add the whole, peeled garlic cloves. Pour in 2 tablespoons of sunflower oil, add the tomato paste, oregano, salt, and pepper. Mix well and bake the vegetables for 40–45 minutes, until tender.

Approximately 10 minutes before removing the vegetables from the oven, bring 800 ml of vegetable broth to a boil in a large pot.

Once the vegetables are roasted, place them in a blender. Add the hot broth, cooking cream, and butter, then blend everything until you get a smooth and velvety consistency. If you prefer a thinner consistency, you can add a little more broth.