Roasted Creamy Tomato Carrot Soup
Ingredients
- 4 large tomatoes
- 2 cups grape/cherry tomatoes
- 3 large carrots
- 1/2 large onion
- 3 tablespoons avocado/olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 2 cups vegetable broth
- 1 cup plant milk
Garnishings
- roasted tomatoes
- fresh basil leaves
- plant milk
- balsamic vinegar
- red pepper flakes
- salt & pepper
Preparation
Preheat the oven to 450 degrees F.
Wash all the produce, then quarter the large tomatoes and chop the carrots and onion into chunks.
Place them on a baking sheet and drizzle with avocado or olive oil, then sprinkle with Italian seasoning, salt and pepper. Roast in the oven for 25-30 minutes, until the skins of the tomatoes are wrinkly.
Meanwhile, place the vegetable broth, plant milk, and minced garlic in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.
Spoon into bowls, then garnish as desired and serve.
Storage tips
Refrigerate leftovers and eat within 2 days or freeze for another meal later on.
