Creamy Vegetable Soup

Serves 4

Ingredients

• 6 roma tomatoes, halved
• 4 carrots, peeled and halved
• 1 red pepper, quartered
• 1 white onion, halved
• 2 garlic bulbs
• 1 yellow zucchini, sliced
• 1 green zucchini, sliced
• 2 tbsp olive oil
• salt
• pepper
• 2 tsp dried basil
• 1 tsp italian seasoning
• 2 1/2 cups boiling water
• 1 cup milk
• handful fresh basil

Instructions

1. Preheat oven to 425F. Line baking sheet with parchment paper and set aside
2. Prep and wash all veggies, and add to lined baking sheet. Add garlic to tin foil, season and wrap, and placeon lined baking sheet. Add olive oil and seasoning over top of the vegies and toss until evenly coated. Add veggies to oven; cook for 40-45 minutes, checking halfway.
3. Once veggies are cookied, add to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt, pepper, and boiling water. Blend until smooth. Add in milk and blend.
4. Add soup to bowls and add milk, black pepper, and fresh basil on top.