Roasted Tomato and Carrot Soup
A steaming bowl of this fragrant and naturally sweetened roasted vegetable soup is a great way to start a meal. A swirl of pesto adds color and zip.
8 plum tomatoes, cut in half
2 Vidalia onions, sliced
5 carrots, coarsely chopped
4 bay leaves
3 tbsp. olive oil
Chicken stock, as needed
1⁄2 cup pesto
1. In a large pan, toss together tomatoes, onions, carrots, bay leaves and the oil. Roast until charred, about 40 min.
2. In a blender, combine tomato mixture with chicken stock until soup has thick consistency. Season to taste.
3. Swirl pesto into each individual portion and serve.