4 medium tomatoes
1 + 2 tsp olive oil
1 small carrot
1 small onion
2 garlic cloves
1 cup water
1-2 oz reduced fat milk (I used fat free milk)
Pre-heat oven to 450F.
Place the tomato pieces on a baking sheet.
Add salt and pepper.
Add a tsp of olive oil. Roast for about 15 minutes.
Heat 2 tsp of olive oil in a pot and add onions, garlic and carrots. Saute until the onions are done.
Add the roasted tomatoes.
Add salt, pepper and about 1 cup of water. Simmer for 10 minutes.
Puree using an immersion blender or transfer contents to blender and puree.
Simmer for about 5 minutes. Do not boil.
Tasty and healthy soup ready.
Sending to Valli’s ”Soups and Salads” Mela and Kalyani’s Global Food Festival.