Roasted Carrot and Tomato Soup with Basil

1. 1

   Preheat oven to 400F.

2. 2

   Spray large rimmed baking sheet with nonstick spray.

3. 3

   Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet.

4. 4

   Drizzle with oil.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Roast until vegetables are tender and brown, turning occasionally, about 55 minutes.

7. 7

   Cool slightly.

8. 8

   Peel garlic cloves.

9. 9

   Transfer vegetables to large bowl (do not clean baking sheet).

10. 10

    Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth.

11. 11

    Transfer to large saucepan.

12. 12

    Add remaining vegetables and 1 1/2 cups water to blender and puree.

13. 13

    Transfer to same saucepan.

14. 14

    Gradually add enough milk to soup to thin to desired consistency.

15. 15

    Stir in 1/4 cup basil.

16. 16

    Simmer 10 minutes to blend flavors.

17. 17

    Season with salt and pepper.

18. 18

    (Can be made 6 hours ahead.

19. 19

    Cover; chill.

20. 20

    Bring to simmer before continuing.)

21. 21

    Ladle soup into bowls.

22. 22

    Sprinkle with remaining 1/4 cup basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.