ROASTED CARROT AND TOMATO-BASIL SOUP

Roasted Carrot and Tomato-Basil Soup image

Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you'll be making this one again and again for your family.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

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Ingredients

1 lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
2 small onions, halved and thinly sliced (about 2 cups)
4 cloves garlic
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (28 oz each) Muir Glen™ organic whole tomatoes, drained, juices reserved
1 teaspoon dried basil leaves
1/2 cup plain Greek yogurt
Food Should Taste Good™ tomato & basil brown rice crackers, as desired

Steps:

Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g