On a sheet pan lined with foil, line the vegetables. Coat with olive oil, salt and pepper. Roast in a preheated 375°F degree oven for 30-40 minutes. Let cool. Ina blender add the vegetables, chicken stock, and half and half. Puree until smooth. Pour in a pot and over low heat add the cinnamon and allspice. Check for seasoning and consistency. Enjoy with croutons. Bon Appetit.

I made the roasted vegetables to serve with my pot roast. I used the leftover veggies to make this soup.