6–8 servings

Add enough olive oil to lightly coat vegetables. Season with salt and pepper.

Roast in a 425˚ oven, stirring occasionally, until everything is very soft.

Puree in a food processor, adding water or vegetable stock to achieve appropriate consistency.

Return to a large pot on low heat. Add lemon juice and cheese into soup. Mix well until cheese has melted.

Garnish with fennel fronds.