YIELD
8 servings
TOTAL TIME
1 hour
Preheat the oven. To a pan, add all the vegetables. Bake. Blend the roasted vegetables with the juice.
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In a large Dutch oven or large pan, heat the olive oil and add the tomato paste, deglaze with broth, add the blended tomato mixture and the rest of the broth. Season with salt and pepper to taste and add in the heavy cream. Stir and simmer.
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Serve hot and enjoy with grilled cheese or seasoned croutons.
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