Creamy Vegetable soup

6 roma tomatoes halved

4 carrots peeled and halved

1 red pepper cut into quarters

1 white onion halved

2 garlic bulbs

1 yellow squash sliced

1 green zucchini sliced

2 t olive oil

Salt & Pepper

2 t dried basil 

1 t Italian seasoning

1 t dried oregano

2 1/2 cups boiling water

1 c milk or coconut milk

Handful of fresh basil

Preheat oven to 425 

Line baking sheet with parchment paper and set aside

Prep and wash all veggies. Add to lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook. Cook for 40-45 minutes. Check half way.

Once veggies are cooked add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. 

Add soup to bowls and add milk, black perpper and fresh basil on top.