1. Preheat oven to 400°F (200°C). Toss chopped carrots, celery, broccoli, red bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. 2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. 3. Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld. 4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return the pureed soup to the pot. 5. Stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed. Heat gently until warmed through, but do not boil. 6. Serve hot, garnished with fresh chopped parsley.