Roasted Carrot & Tomato Soup (Immune-Boosting) Recipe (with Video)

Preparation
1. Preheat oven to 450F. Line large rimmed baking sheet with parchment paper.
2. Add the chopped tomatoes, carrots, onion, head of garlic, and fresh basil to the prepared pan.
3. Season the vegetables with salt and black pepper. Drizzle generously with the olive oil.
4. Toss all vegetables together until coated in the olive oil.
5. Roast for 25-35 minutes, until tomatoes are juicy and carrots are fork tender.
Blending
1. When cool enough to touch, squeeze the roasted garlic cloves into a food processor.
2. Transfer the remaining roasted vegetables to the food processor with the broth, milk, and heavy cream. (You may have to work in batches.)
3. Blend until smooth and creamy.
Final Steps
1. If needed, reheat on the stovetop to desired warmth. Season with salt and black pepper to taste.
2. Serve warm with grilled cheese sandwiches. Add a drizzle of olive oil and heavy cream for garnishing.
3. Enjoy!