Roasted Tomato & Carrot Soup

I realize that (for a lot of us) it is summer and not exactly soup season. But this soup is fabulous, and should be enjoyed with farm-fresh vegis and herbs. I recommend adding it to your list for this tomato season, even if you have to eat it sitting next to your air conditioner.

Roasted Tomato & Carrot Soup
adapted from Bon Appétit . serves 4

1 large onion, thinly sliced
5-6 tomatoes
1 lb carrots, peeled if outer skins are tough
5 garlic cloves, unpeeled
1 T olive oil
1/2 c chopped fresh basil
2 c water
1 c fat-free milk
2 t salt
1 t black pepper

Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.

Peel garlic cloves. In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper.