Once the veggies are roasted, place them in a Dutch oven
(or soup pot), along with the chicken broth and thyme. Heat the broth and veggies, over medium-high heat, until the broth begins to simmer. Use an immersion blender
to blend the soup until it's smooth. Remove the pot from the heat. Add the olive oil, and blend until the soup is creamy. Taste the soup and add more salt, if needed, to taste. I personally add 1/2 teaspoon of additional salt at this point--this will vary depending on the saltiness of your broth.