Roasted Vegetable Bisque | James Beard Foundation

Ingredients

• 2 zucchini, sliced
• 2 large yellow squash, sliced
• 2 carrots, peeled and cut into small chunks
• 1 butternut squash, peeled and cut into small chunks
• 4 large tomatoes, cut in half
• 2 medium onions, peeled and cut in half
• 3 to 4 tablespoons olive oil
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 1 cup heavy cream, or more to taste
• 2 tablespoons balsamic vinegar