BLENDER ROASTED VEGETABLE SOUP | SOUP | EASY RECIPE

Ingredients

• 1 pint cherry tomatoes, whole
• 2 large heirloom tomatoes, quartered
• 2 medium zucchini, cut into pieces
• 5 Japanese eggplant, or one large eggplant, cut into pieces
• 2 Cubanelle peppers, cut into pieces
• 2 hot peppers, whole
• 1 large onion, quartered
• 1 bulb garlic, top cut off
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 to 4 cups chicken stock
• 1 teaspoon fresh thyme leaves
• 2 teaspoons fresh basil
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup heavy whipping cream
• salt to taste
• drizzle of olive oil, for garnish
• fresh basil, for garnish
• black pepper, for garnish
• croutons, for garnish