1. Spread vegetables out on a metal sheet pan, drizzle olive oil and sprinkle salt and pepper.
2. Roast in the oven on 400° for 40 min.
3. Allow vegetables to cool and remove peels.
4. In a 4-qt pot, add the roasted vegetables, chicken broth, water and salt.
5. Bring to a boil, reduce heat and cook for 30 min.
6. Turn off flame. Blend and add non dairy milk.
7. Freezes well. When reheating, soup should be fully defrosted and reheated on a low flame.