Roasted Tomato and Vegetable Soup | Blue Flame Kitchen

Ingredients

• 15 Roma tomatoes, halved
• 3 cups chopped carrots
• 3 cups chopped yellow onion
• 2 cups chopped celery
• 2 tbsp canola oil
• 2 tbsp liquid honey
• 1 tbsp finely chopped garlic
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 tsp fennel seed
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 4 cups no-salt-added chicken broth
• 1 can (10 oz/284 mL) tomato juice
• 2 tbsp red wine vinegar
• 2 cups whipping cream