Roasted Carrot & Tomato Soup with Basil
Ingredients:
Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds Roma 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
Directions:
- Preheat oven to 400°F. 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.
