Roasted Tomato Garlic Soup

8-12 tomatoes (depending on the size)
2 carrots — cut in 1″ pieces
1 large onion — quartered
2 large whole heads garlic — peeled
olive oil spray
2 1/2 cups chicken or Veggie. broth
1/2 cup chopped fresh basil — (or 1 Tbsp. dried)
1 cup light sour cream

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet. Use enough tomatoes to cover the cookie sheet. Then add carrots, onion and garlic to the cookie sheet. Spray lightly with olive oil spray. Bake at 400F for about an hour, or until vegetables are roasted and a little blackened. Place in a large saucepan with the broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth.

To serve, top with a dollop of sour cream.

Number of Servings: 8

Recipe submitted by SparkPeople user BUN3KIN.