| Carrot & Tomato Soup | Soups |
|
nonstick vegetable oil spray
1 large onion, thinly sliced 2 lbs. plum tomatoes, halved lengthwise 1 lb. carrots,peeled, cut into 1/2-inch-thick rounds 2 garlic cloves, unpeeled 1 tbsp. olive oil |
2 1/2 cups water
2 3/4 cups low-fat(1%) milk 1/2 cup thinly sliced fresh basil Serves 6 Bon Appˇtit, Sept. 1999 |
Preheat oven to 400¼F. Spray large rimmed baking sheet with non-stick 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 occsionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to a large bowl. (Do not clean baking sheet.)
Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then half the vegetables and pureˇ until smooth.Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and pureˇ. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistancy. 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.