Luscious Carrot Tomato Basil Soup

• Produce

  • 1/2 cup Basil, packed fresh
  • 4 Carrots
  • 6 slices Garlic
  • 2 1/4 tsp Marjoram
  • 1 Red bell pepper
  • 6 sprigs Thyme, fresh leaves
  • 10 Tomatoes on the vine, ripe

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 cups Liquid in total--either vegetable stock or cream

• Other

  • 4 Shalots, peel and cut in half

Found on twopurplefigs.com

Description

Ingredients

• 10 ripe tomatoes on the vine, washed and cut in half
• 1 red bell pepper, dissuaded and cut up into 1 inch pieces
• 4 carrots, peeled and sliced into an inch chunk pieces
• 4 shalots, peel and cut in half
• 6 slices of garlic, crushed
• ¼ teaspoon of salt
• ¼ teaspoon of black pepper
• 2 teaspoons of oregano
• 6 sprigs of fresh thyme leaves
• 2 tablespoons of olive oil
• ½ cup of packed fresh basil leaves (or ¼ cup of basil pesto)
• 3 cups of liquid in total--either vegetable stock or cream, or a mixture of both
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
• ¼ teaspoon of oregano

Directions

• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper pr foil.
• Place the tomatoes, carrots, shallot and garlic cloves on the baking sheet.
• Season them withs alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
• Roast the veggies for 35-40 minutes until tender and slightly caramelized.
• Transfer the veggies in to a blender along with the basil and add half the liquid youre using.
• Carefully blend the soup and puree till smooth. season the soup and blend it some more.
• Check the seasoning and consistency of the soup (add more liquid to thin it out).