Roasted Carrot and Tomato Soup with Basil

Roasted Carrot and Tomato Soup with Basil
Photo by Jack Andersen


  • 1 tablespoon olive oil
  • Nonstick vegetable oil spray
  • 1 large onion
  • 2 garlic cloves
  • 2 pounds plum tomatoes
  • 2 ¾ cups low-fat (1%) milk
  • 1 pound carrots
  • + 2 more ingredients
    • 2 ½ cups water
    • ½ cup fresh basil

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 sligh...

View full recipe at Epicurious


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