Preheat the oven to 350 degrees.

Large Dice all your veggies. 

Place the vegetables on cookie sheets with borders.

Sprinkle vegetables with olive oil, herbs de provençe, salt, and pepper.

Roast vegetables in the oven for about 15 to 20 minutes until the vegetables are soft and slightly charred.

In batches, place the vegetables in a blender and puree until smooth. 

At this point, you can take the mixture and sieve it through a fine-mesh colander to create a super smooth textured bisque. I personally like the bit of texture that just pureeing creates, so I skip straining the bisque. As you blend the bisque in batches, pour the pureed mixture into a kettle or large saucepot.

Once all the veggies are pureed and in the pot, set the burner to medium heat and pour one cup of heavy cream or creme fraiche. I came across this creme fraiche product at my local supermarket and found it to be a delicious substitute for cream. 

The bisque is thick so, I adjusted the thickness of the bisque with vegetable broth. Heat through and serve with oil and garlic toasted baguette pieces or a pear, arugula, and prosciutto sandwich.