1. Place the roasted potatoes, carrots, onion, garlic, and tomato paste together with one cup of the broth into a food processor or food mill and puree until smooth.

2. Pour the pureed vegetables into a large saucepan, turn the heat to medium, and add the remaining 5 cups of broth, thyme, bay leaf, salt, and pepper. Mix well.

3. Bring to a lively simmer and adjust the seasonings.

4. Add the parsley and stir well.

5. Top with sprigs of fresh thyme or scrumptious homemade rustic bread crumbs.