Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the tomatoes, onion, and garlic on the paper and drizzle olive oil and balsamic vinegar over the vegetables. Place in oven for 35-40 minutes.

While the vegetables are roasting in the oven add oil to a Dutch oven and heat on medium high. Add onions, celery, and carrots to the Dutch oven and cook for 5 minutes.

Add in can of tomatoes, stock, potato, Italian seasoning, basil (if using), salt and black pepper. Simmer for 30-40 minutes until the carrots and potatoes are soft. While the Dutch oven is simmering the roasted vegetables should finish. Add the roasted vegetables to the Dutch oven when they are done.

Carefully transfer (very hot) the contents from the Dutch oven to a large blender. Purée to desired consistency.

Return the bisque to the Dutch oven. Mix in the heavy cream. Heat for 5 minutes. Taste and adjust seasoning as needed. Serve in bowls and garnish with basil, scallions, or grated Parmesan cheese. Enjoy!