Herb Roasted Carrot and Tomato Bisque

1 lb carrots cut into small chunks
1 medium onion, chopped large
2 tsp crushed garlic (about 4 cloves)
1 Tbsp butter or olive oil
1/2 tsp italian herbs
A pinch (or up to 1/4 tsp.) crushed chili flakes
3 Tbsp water to add to veggies
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5 cans cream of tomato (the concentrated kind, less salt) (5 cups)
3 cups water
1 1/4 cup milk (whole)
1 Tbsp chicken bouillon powder
Chopped frozen spinach to taste (optional and not counted)
Salt and pepper to taste

Parmesan for topping (optional and not counted)

Roast, covered, the vegetables and herbs at 300F for about an hour or until soft. Mash. Add the vegetables and wet (bottom) ingredients to a pan and add seasonings to taste. Blend with the stick blender until smooth. Bring to a boil and cook on low for 15 minutes.

Serving Size: 8 servings of 1.25 cups

Number of Servings: 8

Recipe submitted by SparkPeople user SENSORIELLA.