Roasted Tomato & Carrot Soup

By khoglan1

Ingredients

• 1 large onion, thinly sliced
• 5-6 tomatoes
• 1 lb carrots, peeled if outer skins are tough
• 5 garlic cloves, unpeeled
• 1 T olive oil
• 1/2 c chopped fresh basil
• 2 c water
• 1 c fat-free milk
• 2 t salt
• 1 t black pepper

Preparation

Step 1

Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.

Peel garlic cloves.
In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper.