Roasted Broccoli Soup

Soup is something I can have any day. I keep trying different recipes. This one I came across is very healthy yet tasty. 

Ingredients

2 cups Broccoli Florets 
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Carrot
1 Medium sized Onion
3 Medium sized Tomatoes
4-6 cloves of Garlic
a small piece of beetroot ( for color)
5 Cups Water
1 tsp roasted cumin seeds, coarsely grounded
1 tsp roasted coriander seeds, coarsely grounded ( optional)
1 tsp finely chopped fresh thyme or 1/2 tsp dried thyme powder
1 dried red chili, crushed 
8 to 10 fresh Basil leaves or 1 tsp dried basil
7 to 8 black peppercorns, coarsely grounded
3 Tbsp Olive Oil
Salt to taste

Procedure

Preheat the oven for 10 minutes on 150 degree Celsius. Remove the top of the tomatoes and infuse each of them with garlic. Give cuts in onion and Chop the veggies into cubes. Line the baking tray with Foil and sprinkle roasted cumin and coriander powder, crushed dry red chilli and thyme. brush some olive oil on the veggies. Roast in the oven for about 30 minutes. Allow it to cool. Set aside few small florets of roasted broccoli and some bell pepper cubes.
Then puree rest of the veggies in a blender. Use little water or vegetable stock to get a smooth puree.
Pour in a pan. Add remaining of the water/vegetable stock, salt and grounded peppercorns and basil. 
Bring it to boil and then lower the heat to medium. Let it cook for 10 to 15 mins or till it thickens.
Just before serving garnish with roasted broccoli florets and bell pepper cubes.