Roasted Carrot And Tomato Soup With Basil

Recipe Ingredients

		Nonstick vegetable oil spray
1		Onion - thinly sliced (large)
2 lbs	908g / 32oz	Plum tomatoes - halved lengthwise
1 lb	454g / 16oz	Carrots - peeled, and
		Cut into 1/2"-thk rounds
2		Garlic cloves - unpeeled
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Water
2 3/4 cups	651ml	Low-fat (1%) milk
1/2 cup	118ml	Thinly-sliced fresh basil

Recipe Instructions

Preheat oven to 400 degrees. 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.

This recipe yields 6 servings.

Per serving: calories, 139; total fat, 3 g; saturated fat, 1 g; cholesterol, 5 mg.

Source:
Bon Appetit, September 1999

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