Roasted Carrot and Tomato Soup with Basil
- Nonstick vegetable oil spray
- 1 large onion, thinly sliced
- 2 pounds plum tomatoes, halved lengthwise
- 1 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 2 1/2 cups water
- 2 3/4 cups (about) low-fat (1%) milk
- 1/2 cup thinly sliced fresh basil
- Preheat oven to 400F.
- Spray large rimmed baking sheet with nonstick spray.
- Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Roast until vegetables are tender and brown, turning occasionally, about 55 minutes.
- Cool slightly.
- Peel garlic cloves.
- Transfer vegetables to large bowl (do not clean baking sheet).
- Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth.
- Transfer to large saucepan.
- Add remaining vegetables and 1 1/2 cups water to blender and puree.
- Transfer to same saucepan.
- Gradually add enough milk to soup to thin to desired consistency.
- Stir in 1/4 cup basil.
- Simmer 10 minutes to blend flavors.
- Season with salt and pepper.
- (Can be made 6 hours ahead.
- Cover; chill.
- Bring to simmer before continuing.)
- Ladle soup into bowls.
- Sprinkle with remaining 1/4 cup basil and serve.
vegetable oil spray, onion, tomatoes, carrots, garlic, olive oil, water, milk, fresh basil
Taken from www.epicurious.com/recipes/food/views/roasted-carrot-and-tomato-soup-with-basil-102204 (may not work)