Saturday, March 20, 2010
Roasted Tomato Soup with Spinach Ravioli- adapted from For the Love of Cooking
1 28 oz can of whole tomatoes, drained juice reserved
2-4 whole garlic cloves
1 pkg baby carrots
2 onions, cut into quarters
2 cups veggie broth(or chicken)
1 bay leaf
1/2 cup milk
1 tbsp dry basil
salt and pepper
Preheat oven to 350. Place tomatoes on foil covered pan. Cut crosses in 2-3 tomatoes and place garlic cloves inside. Place onions and carrots on another pan and drizzle with olive oil, salt, and pepper. Toss to coat. Roast tomatoes for 30 mins and onions/carrots for about 40 mins, flipping after 30 mins. Carrots should be tender and browned. Allow to cool.
Meanwhile, heat water to boiling and cook raviolis according to the pkg, drain.
In blender, puree veggies until smooth. Place broth, milk, basil, pureed veggies, ravioli, and bay leaf in slow cooker. Cook on low for 2-3 hrs.
**This was really good, even K liked it and he didn't know there were carrots in them. I did add some salt and pepper to taste and some more broth as it wasn't really "soup" like. I was hesitant on how it would taste, but we really liked it!