Roasted Tomato & Pesto Soup

Serves 8

2lbs ripe plum tomatoes, cut ½

2 cloves garlic, whole

1 carrot, large pieces

1 med onion, thick slices

1-2T brown sugar

2T olive oil

to taste s&p

2c veggie stock

4T basil pesto

touch of half & half, optional

fresh basil, chopped

 

1. Preheat oven to 350°F

2. Toss tomatoes, garlic & onions with oil, sugar, s&p

3. Spread in 1 layer on baking sheet, roast 30 mins

4. Transfer to large pot, add veggie broth, bring to boil

5. Reduce heat, simmer 20 mins, reducing liquid by ⅓

6. Stir in pesto

7. Using immersion blender, purée until smooth

8. Can add “touch of” half & half for more creaminess

9. Garnish with freshly chopped basil