As fall approaches ever so slowly in California, boy are we ready for some cooler temperatures. Anxious to put a nice big pot of soup on the stove, I didn’t wait for the summer heat to drop! Plus….it’s September and always time for soup! This recipe starts with the simplest ingredients and it just gets better from there. Grab that bag of carrots that you forgot were in the crisper drawer! The vegetables, once roasted, sum up the heart and soul of this bowl of goodness. It’s light and perfect for all seasons and, if you’re like me, you won’t want to wait!
Preheat oven to 400℉. Lightly oil a large rimmed baking sheet.
In an even layer, place the sliced onion, halved tomatoes, cut carrots on the prepared baking sheet. Sprinkle evenly with the garlic cloves.
Season to taste with salt and pepper.
When cool enough to handle, peel the garlic cloves. Just give 'em a squeeze!
Scrape up the browned bits of goodness and slowly add 1-1/2 cups of the water to the baking sheet.
Slowly add 1/2 of the vegetables and the water from the pan to food processor and purée until smooth.
Add remaining vegetables and 1-1/4 cups of the water to food processor and purée.
Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 3 cups.
Serve in soup bowls or as an appetizer in mugs and garnish with remaining sliced/juilenned basil.
*Roma Tomato or "Roma" is a Plum tomato
**If a thinner soup consistency is desired, a lesser amount of the liquid (water and milk) is recommended. Check as you go...you can always add more.
Can be made 6 hours ahead up through Step 14. Cover; chill. Bring to simmer before continuing.
To serve as an appetizer, pour into your favorite little teacups or espresso cups; for lunch…sip from a mug! Serve this soup with some Parmesan Cheese Crisps Laced with Zucchini & Carrots.