Roasted Tomato-Carrot Soup Recipe
 
 
Roasted Tomato-Carrot Soup
Author:
Ingredients
  • Tomatoes, halved- 4
  • Carrot, cut into wedges- 2
  • Garlic, chopped- 1½ tsp
  • Basil leaves- 5
  • Ground pepper- ½ tsp
  • Olive oil- 2 tbsp
  • Chicken stock, low sodium-1½ cups
  • Bay leaves, dried-2
  • Parsley, dried- 1 tsp
  • Heavy cream- ½ cup
Instructions
  1. Preheat oven to 450 F.
  2. On a baking pan, place the halved tomatoes, cut carrots and season them with olive oil, garlic, basil leaves, ground pepper and salt.
  3. Mix the veggies and place the baking pan in the oven.
  4. Roast for 20 minutes.
  5. Let cool for sometime and puree the roasted veggies in a blender.
  6. Heat a wide pan over medium heat, pour the pureed veggies into the pan.
  7. Add bay leaves, chicken stock, let soup come to a boil.
  8. Add heavy cream and parsley, cook for a minute.
  9. Remove the pan from the stove.
  10. Discard the bay leaves from the soup.
  11. Serve the soup in bowls and enjoy with croutons.
Notes
You could make this soup just with the tomatoes.
Healthy version: add fat free heavy cream and water instead of chicken stock.
For vegans: Substitute vegetable stock for chicken stock.
For a fancy presentation: I served this soup in a tomato itself, cut the top of the tomato and scoop out the flesh from it and pour the soup in this bowl.
PS: This soup served in a tomato is not enough to fill your craving, you will definitely ask for more.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/roasted-tomato-carrot-soup/