Roasted Vegetable Soup

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1 large zucchini, halved and sliced into 1/4-inch half-moons

1 large yellow squash, halved and sliced into 1/4-inch half-moons 

1 large yellow onion, halved and sliced thin 

1 medium orange bell pepper, seeded and chopped 

1 medium red bell pepper, seeded and chopped 

1/4 cup olive oil 

1 tablespoon minced fresh oregano 

1 tablespoon minced fresh thyme 

2 teaspoons kosher salt 

2 teaspoons freshly ground black pepper 

3 cloves garlic, minced 

4 cups chicken stock 

One 14.5-ounce can stewed tomatoes 

1 cup heavy cream 

1 bay leaf 

Juice of 1/2 lemon 

1/4 cup chopped fresh parsley