Spread evenly on a large rimmed baking sheet.
Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes.
Place half the vegetables and 2 cups broth in a blender; puree until smooth.
Transfer to a large saucepan.
Puree the remaining vegetables and 2 cups broth.
Add to the pan and stir in the remaining 1/4 teaspoon salt.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes.
Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
Add more broth when reheating, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
