Roasted vegetable soup

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Main Dish
2 servings
Very Easy
45 min

Ingredients

2

Preparation

Preparation25 min
Cook time20 min
  • 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.
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