A New York blogger’s frigid, polar vortex-y February food posts are either: a) hardy (Tundra mountain man inspired) fare, b) gluttonous (F-it and your scale) debauchery or c) belly-warming wholesomeness that hints of restraint in knowing that you’ll soon retire the spandex leggings in a few weeks. C, Si, I choose C! I choose hope of an early spring, hope of sexy sleeve-less sheer blouses, ridiculously thin denim fitted jeans and a sweet pair of totally un-sensible shoes–void of any and all ice traction. While absolutely rich and filling with roasted/caramelized veggies and a whole milk, this delicious soup is light enough to help inch you back into your layer-less wardrobing. Yummy, good for you and aspirational…what more could you ask for in a soup?
- olive oil 2-3 tablespoons
- 1 onion, chopped
- 2 pounds roma tomatoes, chopped
- 1 red pepper, chopped
- 1 pound carrots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 1/2 cups water
- 2 1/2 cups of whole milk
- 1/2 cup thinly sliced fresh basil
Preheat oven to 400°F. Generously grease cookie sheet with olive oil. Top with red pepper, onion, tomatoes, carrots and garlic cloves and drizzle with more olive oil. Add salt and pepper, as desired. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Put vegetable aside and then add 1 cup of water to baking sheet, scraping up browned veggie bits. Add half the vegetables to blender and puree with the baking sheet water bits until smooth. Transfer to soup pot. Add remaining vegetables and 1 1/2 cups water to blender and puree. Again adding to soup pot. Pour in 2 1/2 cups of milk to soup to thin to desired consistency (can add bit more, if you like a thinner soup). Mix in 1/4 cup of basil. Bring to a boil and then simmer for 10 minutes. Season with more salt and pepper.