Roasted Tomato Carrot Bisque | The Fancy Pants Kitchen

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