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Name: Creamy Roasted Tomato Soup
Yield: 1 bowl with 1 slice of bread (about 17 oz)
Ingredients: 2 3/4 lb (1200 g) ripe tomatoes (Roma or garden tomatoes), halved; 1 large yellow onion, cut into wedges; 2 medium carrots, chopped; 5 garlic cloves, unpeeled; 3 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 cups (480 ml) low-sodium vegetable broth; 1/2 cup (120 ml) heavy cream; 1/4 cup (10 g) fresh flat-leaf parsley, chopped; 4 slices crusty whole grain bread

Ripe tomatoes, carrots, onion and garlic roasted until sweet, blended smooth with a splash of cream and topped with fresh parsley. Serve with crusty bread for dunking.

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