Roasted Carrot and Tomato Soup with Basil

Roasted Carrot and Tomato Soup As fall approaches ever so slowly in California, boy are we ready for some cooler temperatures. Anxious to put a nice big pot of soup on the stove, I didn’t wait for the summer heat to drop! Plus….it’s September and always time for soup! This recipe starts with the simplest ingredients and it just gets better from there. Roasted Carrot Tomato SoupGrab that bag of carrots that you forgot were in the crisper drawer!Roasted Carrot and Tomato Soup The vegetables, once roasted, sum up the heart and soul of this bowl of goodness. It’s light and perfect for all seasons and, if you’re like me, you won’t want to wait!

Roasted Carrot Tomato Soup
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ROASTED CARROT AND TOMATO SOUP

Servings 6 servings
Author Debbie

Ingredients

  • olive oil for the pan
  • 1 large white onion, halved and thinly sliced
  • 2 1/2 pounds *Roma tomatoes, halved lengthwise
  • 1 1/2 pound medium carrots, peeled, cut into thick rounds
  • 3 large cloves garlic, unpeeled. (I LOVE garlic, so I sometimes triple the garlic!)
  • 1 1/2 Tablespoons extra virgin olive oil
  • 2 3/4 cups water (or more depending on desired consistency)**
  • 3 cups milk** 2% or less
  • 1/2 cup basil leaves, more or less depending on personal taste. thinly sliced basil (or julienned with kitchen scissors)
  • salt & pepper

Instructions

  1. Preheat oven to 400℉. Lightly oil a large rimmed baking sheet.

  2. In an even layer, place the sliced onion, halved tomatoes, cut carrots on the prepared baking sheet. Sprinkle evenly with the garlic cloves.

  3. Drizzle the vegetables with 1 Tablespoon of olive oil.
  4. Season to taste with salt and pepper.

  5. Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn from time to time.
  6. When cool enough to handle, peel the garlic cloves. Just give 'em a squeeze!

  7. Transfer vegetables to a large bowl…keep the baking sheet nice and messy! Don’t clean it…yet!
  8. Scrape up the browned bits of goodness and slowly add 1-1/2 cups of the water to the baking sheet.

  9. Slowly add 1/2 of the vegetables and the water from the pan to food processor and purée until smooth.

  10. Transfer pureed mixture to a large saucepan.
  11. Add remaining vegetables and 1-1/4 cups of the water to food processor and purée.

  12. Add to saucepan.
  13. Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 3 cups.

  14. Stir in 1/2 of the sliced/julienned basil.
  15. Simmer uncovered for about 15 minutes to blend flavors.
  16. Season with salt and pepper to taste.
  17. Serve in soup bowls or as an appetizer in mugs and garnish with remaining sliced/juilenned basil. 

  18. Soup’s on!

Recipe Notes

*Roma Tomato or "Roma" is a Plum tomato

**If a thinner soup consistency is desired, a lesser amount of the liquid (water and milk) is recommended. Check as you go...you can always add more. 

Gr8 Do-Ahead Tip:

Can be made 6 hours ahead up through Step 14. Cover; chill. Bring to simmer before continuing.

Gr8 tip:

To serve as an appetizer, pour into your favorite little teacups or espresso cups; for lunch…sip from a mug! Serve this soup with some Parmesan Cheese Crisps Laced with Zucchini & Carrots.

4 COMMENTS

  1. Brenda Perlin | 15th Sep 15

    I could make this tonight! A perfect soup for such a rainy day. Thank you 8 times over!

    • Debbie | 20th Sep 15

      Brenda, this was such a flavorful soup! Rainy day or a warm spring/summer day, it is an any season sort of a soup! The vegetables being roasted all together, really made a difference. And the color orange…gorgeous! Let us know if you try out the recipe!

  2. Claudia Kerns | 16th Sep 15

    Okay, this makes me crazy excited to try! I love tomato soup but have never had the carrots in it. Roasted no less!! Awesome!!

    • Debbie | 20th Sep 15

      Lon, the flavors of the roasted carrots really makes a difference! The leftovers were even better! I think increase recipe next time because I was bummed when it was all gone! Let us know when you try it!

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