Roasted vegetable soup

Ingredients

• 6 large tomatoes
• 1 white onion
• 3 carrots
• 4 cloves garlic
• 2 tbsp olive oil
• kosher salt and pepper
• 2 cups vegetable stock
• 1/2 cup water
• 1/4-1/2 cup heavy whipping cream
• 1/4 cup fresh basil, chopped
• 1/4 tsp crushed red pepper flakes
• Parmesan cheese, for topping

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Preparation

• Preheat oven to 425 degrees F.
• Toss tomatoes, onion, and carrots with olive oil and garlic, and put onto baking sheet or roasting pan.
• Sprinkle with kosher salt and pepper and roast until the vegetables are very tender, about 40-50 minutes. After 40 minutes, check on the vegetables every 5 minutes.
• Transfer vegetables to a large saucepan, add the vegetable broth and water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
• Add the cream, basil, and red pepper flakes if using, and puree mixture with immersion blender. Puree until desired consistency.
• Serve into bowls and garnish with more basil and Parmesan cheese. Serve with croutons, toasted baguette, or sandwich.