2 dashes hot pepper sauce
4 cloves garlic, minced (divided)
1 yellow onion, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon Old Bay seasoning
2 tablespoons Spanish paprika
5 tablespoons extra-virgin olive oil

Preheat oven to 500 degrees.

Prepare tomato stock in large, oven-proof pot. Place cold water, tomatoes, 1 tablespoon salt and 1 teaspoon white pepper. Place, uncovered, in preheated oven for 40 minutes.

Reduce temperature to 375 degrees.

Simmer 90 minutes longer and remove from oven. Puree in blender, or with immersion blender, then strain. For a thick soup, add 1 to 2 cups cold water; for a thinner soup, add enough cold water to bring total measure to 4 quarts.

In large bowl, toss red onion, parsnip, turnip, carrots, sweet potato, red potato and mushrooms with vegetable oil, 1 tablespoon oregano, 2 teaspoons cumin, chili powder, red pepper flakes, hot pepper sauce and 2 of the minced garlic cloves. Place vegetable mixture on baking sheet covered with parchment paper and roast in preheated oven until vegetables are soft, about 25 minutes.

In large stockpot over medium heat, sweat yellow onion, red and green bell peppers and remaining 2 minced garlic cloves until soft and mostly dry. Do not brown. Add tomato stock, bring to boil, reduce to simmer, and skim off foam. Add roasted vegetables and return to simmer.

Add Old Bay seasoning, paprika, remaining 2 tablespoons oregano and remaining 1 tablespoon cumin. Turn off heat and add extra-virgin olive oil, remaining 4 tablespoons salt (or less to taste, particularly if using less water) and remaining 1 teaspoon white pepper. Makes 10 to 12 servings.