This delicious tomato soup is made from scratch by roasting vegetables in the oven and blending them together. It features a rich flavor with the addition of pesto and creamy half and half.
1: Preheat oven to 400°F.
2: Add carrots, onions, and tomatoes to a baking sheet lined with foil. Toss with a drizzle of Evoo, salt, and pepper.
3: Prepare garlic by placing bulbs with tops cut off into foil, drizzle with Evoo, and wrap tightly.
4: Place the wrapped garlic on the baking sheet with the other vegetables.
5: Roast everything for 1 hour.
6: Remove garlic from foil; squeeze softened cloves into a blender.
7: Add all roasted vegetables, chicken stock, cream, and pesto to the blender.
8: Blend until smooth for 3-5 minutes, adding more stock if a thinner consistency is desired.
9: Serve and enjoy your soup.
