Ingredients

• 20 ounces cherry tomatoes
• 3 cloves garlic , peeled
• 1 carrot , peeled and cut into 1/4-inch thick sticks
• 1/2 onion , peeled
• 1 red bell pepper , seeded and cut into strips
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 1 teaspoon talian seasoning
• 0.25 cups water
• 0.5 cups cream
• basil leaves for garnish
• thyme sprigs for garnish
• crushed red pepper flakes for garnish , optional

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
2. 2 Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
3. 3 Roast vegetables in the preheated oven for 20 minutes.
4. 4 Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
5. 5 Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
6. 6 Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.

Nutrition per serving