Roasted Tomato Vegetable Soup

Ingredients

• 15 Roma tomatoes, halved
• 3 cups chopped carrots
• 3 cups chopped yellow onion
• 2 cups chopped celery
• 2 tbsp canola oil
• 2 tbsp liquid honey
• 1 tbsp finely chopped garlic
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 tsp fennel seed
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 4 cups no-salt-added chicken broth
• 1 can (10 oz/284 mL) tomato juice
• 2 tbsp red wine vinegar
• 2 cups whipping cream

Directions

1. Preheat oven to 400°F.
2. Combine tomatoes, carrots, onions, celery, oil, honey, garlic, bay leaves, thyme, fennel seed, paprika, salt, pepper and cayenne pepper in a large bowl. Toss to coat.
3. Spread vegetables evenly on a parchment paper-lined baking sheet. Roast, stirring occasionally, until vegetables are softened and slightly browned, about 1 hour. Toss vegetables halfway through cooking.
4. Transfer vegetables to a large pot. Add broth, tomato juice and vinegar. Bring to a boil. Reduce heat and simmer for 20 minutes. Discard bay leaves and thyme. Stir in cream.
5. Purée using a hand blender. Serve immediately.