Roasted Tomato Carrot Bisque

Name: Roasted Tomato Carrot Bisque
Ingredients: 3 pints cherry (or grape) tomatoes (use all red or a combination); 12 ounces carrots, roughly chopped (or use baby carrots); 1 large bell pepper, cut into large chunks (I like to use yellow or orange for a pretty color.); 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 4 tsp Italian seasoning; 1 & 1/2 tsp garlic salt; 1 tsp sugar; 1/2 tsp fresh ground black pepper; 1 tbsp unsalted butter; 1 large (about 8 ounces) sweet onion, roughly chopped; 1/4 cup tomato paste; 6 cups low-sodium chicken broth, plus extra if needed; 2 medium-large yellow or Russet potatoes (about 12 ounces), peeled and roughly chopped; 1 tsp kosher salt; roasted veggies; 1/2 cup tightly packed fresh basil leaves; 2-4 tbsp heavy cream, optional; fresh basil leaves for garnish; small red and/or yellow tomatoes halved, for garnish; 6 cloves garlic, unpeeled

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Tomato soup is an all-time favorite but elevate it with roasted vegetables and you'll be in heaven with Roasted Tomato Carrot Bisque. The extra step of

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Ingredients

3 pints cherry (or grape) tomatoes (use all red or a combination)
12 ounces carrots, roughly chopped (or use baby carrots)
1 large bell pepper, cut into large chunks (I like to use yellow or orange for a pretty color.)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 tsp Italian seasoning
1 & 1/2 tsp garlic salt
1 tsp sugar
1/2 tsp fresh ground black pepper
1 tbsp unsalted butter
1 large (about 8 ounces) sweet onion, roughly chopped
1/4 cup tomato paste
6 cups low-sodium chicken broth, plus extra if needed
2 medium-large yellow or Russet potatoes (about 12 ounces), peeled and roughly chopped
1 tsp kosher salt
roasted veggies
1/2 cup tightly packed fresh basil leaves
2-4 tbsp heavy cream, optional
fresh basil leaves for garnish
small red and/or yellow tomatoes halved, for garnish
6 cloves garlic, unpeeled