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Preheat your oven/toaster oven to 450 degrees F
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Spread the tomatoes and carrots on an oven safe tray, drizzle a tbsp of olive oil over the same . Sprinkle the dried basil leaves over the same and roast for 10 minutes.
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While this roasts, take a pan and saute onions and garlic, in the remaining olive oil, till golden brown.
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Add to this the chopped spinach, saute for 1 minute and set the pan aside.
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Once the tomato-carrot mix is done, add this to the pan. Mix the same and saute for 1-2 minutes and season with salt and generous amounts of pepper.
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Once done take a blender and add the contents in your pan and a cup of water.
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Blend the same. Add extra water if you would prefer a thinner soup or plan to add heavy cream at the end.
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Once all the ingredients are blended well,pour the soup into your pan and allow the same to simmer on low for about 5 minutes.
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Remember to taste the soup and add extra salt/pepper if required.
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Add the heavy cream, if desired, only once you move the pan off the stove, and gently stir the same into the soup well.
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Serve your Roasted Tomato Soup with garlic bread, buttered toast or pop a few croutons right before you serve the same.