Roasted Tomato-Carrot Soup Recipe

Soup is certainly the quintessential Winter food…

It’s 35F outside, but feels like 25F yet unbelievably windy and freezing. In this weather anyone would unanimously crave for one thing, a bowl of hot soup…

During Winter, soups have been my cozy comrade. A bowl of warm soup gave me the feeling of summer, at least to my mind 🙂

When making this soup, I first oven roasted the veggies – tomatoes and carrots (after seasoning them with olive oil, ground pepper, basil leaves and salt). Then pureed the roasted veggies and cooked slightly with chicken stock. Finally, I finished it off with heavy cream.

When I had a sip of this hot soup, I pictured myself on the beach…

Roasted Tomato-Carrot Soup

Ingredients:

  • Tomatoes, halved-4
  • Carrot, cut into wedges-2
  • Garlic, chopped- 1 1/2 tsp
  • Basil leaves- 5
  • Ground pepper- 1/2 tsp
  • Olive oil- 2 tbsp
  • Chicken stock, low sodium-1 1/2 cups
  • Bay leaves, fresh or dried-2
  • Parsley, dried- 1 tsp
  • Heavy cream- 1/2 cup

Instruction:

  • Preheat the oven to 450F or 230C
  • On a baking pan: spread the halved tomatoes, carrots and season them with olive oil, garlic, basil leaves, ground pepper and salt.
  • Mix the veggies and  place the pan in the oven.

  • Roast for 20 minutes.

  • Let cool for sometime and puree the roasted veggies in a blender.
  • Heat a wide pan over medium heat, pour the pureed veggies into the pan.
  • Add bay leaves, chicken stock and let the soup come to a boil.
  • Add heavy cream and parsley, cook for minute.
  • Remove the pan from the stove.

  • Discard the bay leaves from the soup.
  • Serve the soup in bowls and enjoy with croutons.

Tips

  • 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.

 

Roasted Tomato-Carrot Soup Recipe
Author: 
 
Roasted Tomato-Carrot Soup
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.

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