Roasted Vegetable Soup

I’m having a love affair with farmers market tomatoes this summer.  I can’t get enough of the juicy taste, and tomatoey smell (there are no words for it!).  I’m searching for recipes with tomatoes in them just to eat more.

Although no one would want to turn on the oven and make soup during this heat, we did have a couple of days which were a little cooler last week.  So we took advantage of the cool days and tried this recipe.  The roasted flavors were amazing, and I can’t wait to make this one again.  Using fresh vegetables with this soup will make all of the difference since it will give it a heightened flavor.

Another way to make this delicious soup- for those with barbeques (and yards)- feel free to heat up these veggies there.  It might not be as long, and then you won’t have to heat up your house with the oven.  Let me know if it works!

Roasted Vegetable Soup
Adapted from: Fresh365

1 onion, thinly sliced
5 large tomatoes, quartered
1 lb carrots, washed & halved
8-10 garlic cloves, unpeeled
2 tbsp olive oil
2 tbsp salt
1 tbsp pepper
3/4 cup basil
1 cup water
1 cup soy milk (or other milk)
1/2 cup tomato juice

Preheat over to 400°F.  Place the onion, tomatoes, carrots and garlic on a cookie sheet.  Drizzle olive oil over the vegetables, and then sprinkle the salt and pepper.  With your hands, mix around the vegetables in the olive oil, so all of them are covered.  Roast the vegetables for 55 minutes, until all of them are softened.

In several batches, add the vegetables, the basil and water into a food processor or blender.  Puree until smooth, and pour into a pot.  Then add the milk and tomato juice, and bring to a simmer over low heat.  Finally, ladle soup into bowls and serve.