Roasted Carrot & Tomato Soup (Immune-Boosting)

Servings: 4-6

• 4 large Tomatoes, quartered
• 1 cup Cherry Tomatoes
• 4 large Carrots, chopped (about 2 cups)
• 1/2 Yellow Onion, chopped
• 1/4 cup 100% Extra Virgin Olive Oil
• 1/4 cup Fresh Basil (or other herbs like oregano, rosemary, and thyme)
• 2 cups Vegetable Stock or Bone Broth
• 1 cup Whole Milk
• 1/4 cup Heavy Cream
• 1 head of Garlic, slice the very top off to reveal garlic cloves
• 1 tsp. Salt
• 1 tsp. Black Pepper

1. Preheat oven to 450F. Line large rimmed baking sheet with parchment paper.
2. Add the chopped tomatoes, carrots, onion, head of garlic, and fresh basil to the prepared pan.
3. Season the vegetables with salt and black pepper. Drizzle generously with the olive oil. Toss all vegetables together until coated in the olive oil.
4. Roast for 25-35 minutes, until tomatoes are juicy and carrots are fork tender.
5. When cool enough to touch, squeeze the roasted garlic cloves into a food processor.
6. Transfer the remaining roasted vegetables to the food processor with the broth, milk, and heavy cream. (You may have to work in batches.)
7. Blend until smooth and creamy.
8. If needed, reheat on the stovetop to desired warmth. Season with salt and black pepper to taste.
9. Serve warm with grilled cheese sandwiches. Add a drizzle of olive oil and heavy cream for garnishing. Enjoy!