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. 

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.