Creamy Vegetable Soup

Ingredients

• 6 roma tomatoes, halved

• 4 carrots, peeled and halved

• 1 red pepper, cut into quarters

• 1 white onion, halved

• 2 garlic bulbs

• 1 yellow zucchini, sliced

• 1 green zucchini, sliced

• 2 tbsp olive oil

• 2 tsp dried basil

• 1 tsp Italian seasonings

• 1 tsp dried oregano

• Salt & pepper to taste

• 2 1/2 cups boiling water

• 1 cup milk or coconut milk

• 1 handful fresh Basil

Directions

1. Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside.

2. Prep and wash all veggies. 

3. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated.

4. Wrap garlic cloves in a tinfoil packet, then place them and seasoned veggies onto a tinfoil lined baking sheet

5. Bake for 40-45 minutes. Check on veggies half way.

6. Once veggies are cooked, add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add additional salt & pepper to taste, then add boiling water. Blend until smooth. 

7. Add in milk and blend. If you want your soup thinner- add more water as needed.

8. Add soup to bowls and add milk, black pepper and fresh basil on top. If your soup needs to be at a warmer temperature - add to a large pot and bring to a boil. Serve with toasted bread and enjoy!