Preheat oven to 450°F. Combine all the vegetables and herbs, toss with olive oil, and season with salt and pepper. Spread evenly on two baking sheets and roast for 15-20 minutes, or until tender. Puree vegetables in a blender with 1 cup broth. Blend until smooth. In a large pot, bring puree, remaining broth (use less broth for a thicker soup) and cream to a simmer. Serve hot with optional cheese. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or optional Parmesan):
420 calories, 23 g fat, 9 g saturated fat, 40 mg cholesterol,160 mg sodium, 49 g carbohydrate, 10 g fiber, 9 g sugar, 10 g protein