Roasted Tomato and Carrot Soup

Ingredients

Ingredients

• 2 pounds cherry tomatoes
• 1 whole onion
• 3 garlic cloves
• 4 large carrots
• 4 cups chicken stock
• 1 cup heavy cream
• 1 cup 0% fat-free milk
• 2 tablespoons olive oil
• 1 pinch salt
• 1 tbsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Wash the cherry tomatoes and carrots. Halve the cherry tomatoes and peel and chop the carrots into 1-inch pieces. Peel and quarter the onion, and peel the garlic cloves.
3. Spread the cherry tomatoes, carrots, onion quarters, and garlic cloves evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste.
4. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
5. Transfer the roasted vegetables to a large blender or use an immersion blender in a pot. Add 4 cups of chicken stock, 1 cup of heavy cream, and 1 cup of 0% fat-free milk.
6. Blend until smooth. If using a blender, work in batches if necessary and return to a pot.
7. Heat the blended soup over medium heat until warmed through, about 5 minutes. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.
8. Serve hot, garnished with fresh herbs like basil or a swirl of cream if desired.

Notes

For a dairy-free version, substitute coconut milk for the heavy cream and a plant-based milk for the 0% milk. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop.