Roasted Carrot and Tomato Soup with Basil

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Roasted Carrot and Tomato Soup with Basil

 

Recipe By :Bon Appetit, September, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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Nonstick vegetable oil spray

1 large onion -- thinly sliced

2 pounds plum tomatoes -- halved lenghtwise

1 pound carrots, peeled -- cut in 1/2 " thick rounds

2 cloves garlic -- unpeeled

1 tablespoon olive oil

2 1/2 cups water

2 3/4 cups 1% low-fat milk -- about

1/2 cup thinly sliced fresh basil

 

Preheat oven to 400 degrees. Spray a large rimmed baking sheet with nonstick

spray. Arrange onion. tomatoes, carrots and garlic cloves on the 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 gartlic cloves. Transfer vegetables to a large bowl. Do not

clean the baking sheet.

 

Add 1 cup water to the baking sheet, scraping up browned bits; add to blender

and then 1/2 of the vegetables; puree until smooth. Transfer to a large

saucepan. add the remaining vegetables and 1 1/2 cups water to the blender and

puree. Transfer to the same saucepan. Gradually add enough milk to the soup to

thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend

flavors. Season with salt and pepper.

 

Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

 

 

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Per serving: 104 Calories (kcal); 4g Total Fat; (31% calories from fat); 5g

Protein; 14g Carbohydrate; 4mg Cholesterol; 73mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-21-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0