Roasted Carrot and Tomato Soup

I am home. After 4 weeks and 5 countries, I am ready to start tackling my food inspirations from France, Germany, Switzerland, Estonia and Latvia (with Georgia and Russia thrown in for their influences in the last two countries).

To start, an almost end of summer soup for a chilly Sunday afternoon.

Roasted Carrot & Tomato Soup

1/2 onion, sliced
2 cloves garlic, unpeeled
4-5 tomatoes, quartered
3 carrots, quartered
olive oil
salt and pepper
1.5 cups chicken broth
Herbs of choice (I used basil and chives)
Cream, crème fraîche or Greek Yogurt

Warm oven to 400 degrees F. In the meantime, put the onions, tomatoes, carrots and garlic in a pan. Drizzle with olive oil, salt and pepper.

Roast vegetables for about 50 minutes, stirring or turning occasionally.

When finished, combine vegetables in a pot with the chicken broth and bring to a simmer. Allow to simmer for 15-20 minutes, add herbs and then blend (or leave as is for a chunkier soup).

Spoon into bowls, top off with a bit more olive oil and crème fraîche.