Roasted Carrot and Tomato Soup with Fresh Basil

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Roasted Carrot and Tomato Soup with Fresh Basil

 

1 large onion, thinly sliced

2 lbs. tomatoes, halved lengthwise

1 lb. carrots, peeled and cut in 1/2 " thick rounds

2 large garlic cloves, unpeeled

1 tbsp. olive oil

2 1/2 cups water, divided

2 3/4 cups soy or rice milk

1/2 cup thinly sliced fresh basil leaves

 

Preheat oven to 400 degrees. Toss onion, tomatoes, carrots & garlic with olive

oil and arrange on a lightly greased, large rimmed baking sheet. Sprinkle with

salt and pepper and roast, turning occasionally, about 55 minutes. Remove

veggies (do not clean baking sheet!), and peel garlic. Add 1 cup water to baking

sheet, scraping up browned bits; put into a blender with half the veggies &

puree. Puree the rest of veggies with the remaining 1 1/2 cups water. Transfer

both batches of puree to a saucepan; gradually add enough soy or rice milk to

thin to desired consistency. Stir in 1/4 cup basil, simmer 10 minutes to blend

flavors. Ladle into bowls and garnish with remaining 1/4 cup of slivered basil.

serves 6.

 

 

 

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