1hr 10min · 12 servings ingredients • 2 carrots • fresh basil • 1 bell pepper • 1 whole garlic • 1 yellow onion • 6-8 tomatoes • 1 cup veggie stock • 2 cups heavy cream • 2 tablespoons butter • 1 teaspoon lemon zest • 1/3 extra virgin olive oil • 2 tablespoons dried basil • 2 tablespoons tomato paste • salt, pepper, chili flakes, sugar to taste instructions • preheat oven to 425F. • place tomato, red bell pepper, onion and carrot on a cooking pan. • add basil and thyme. • add olive oil and toss. • roast in the oven for 50 mins. • once veggies are fully roasted, remove veggies from the oven, carefully add to large pot. • blend with hand mixer until smooth (you can also use blender). • place large pot on medium heat. • add tomato paste, heavy cream, veggie sto