Tomato Zucchini Bisque - cooking recipe

Ingredients

3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)

Preparation

Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
Combine vegetables and pot of broth; add wine and basil.
Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
Remove from heat, puree with immersion blender, and add whipping cream.
Reheat to warm cream but do not boil.
Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
Serve with grated parmesan cheese.