Ingredients
1
lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
2
small onions, halved and thinly sliced (about 2 cups)
4
cloves garlic
1/4
cup olive oil
1 1/2
teaspoons salt
1/2
teaspoon black pepper
2
cans (28 oz each) Muir Glen™ organic whole tomatoes, drained, juices reserved
1
teaspoon dried basil leaves
1/2
cup plain Greek yogurt
Food Should Taste Good™ tomato & basil brown rice crackers, as desired
Preparation
Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.
