Roasted Tomato And Carrot Soup Recipe

Name: Roasted Tomato And Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Extra Virgin Olive Oil; 8 vine-ripened tomatoes, quartered; 4 carrots, peeled and cut into thick biases; 1 yellow onion, cut into large wedges; 3 garlic cloves, chopped; 1 tablespoon fresh thyme; 1 teaspoon paprika; 1/2 cup chopped fresh basil; 2 cups chicken stock; salt and pepper throughout

Servings: persons

3 tablespoons Extra Virgin Olive Oil
8 vine-ripened tomatoes, quartered
4 carrots, peeled and cut into thick biases
1 yellow onion, cut into large wedges
3 garlic cloves, chopped
1 tablespoon fresh thyme
1 teaspoon paprika
1/2 cup chopped fresh basil
2 cups chicken stock
salt and pepper throughout

1
Preheat oven to 400 degrees Fahrenheit.
2
On an oiled baking sheet, toss the tomatoes, carrots, onions, generously with 2 T Extra Virgin Olive Oil, salt and pepper and thyme. Roast for 35-40 minutes or until the vegetables are tender and golden brown, turning occasionally.
3
Heat a large pot on medium heat. Pour 1 T EVOO inside and add the garlic. Sautee for 1 minute then pour in the roasted vegetables, paprika, chicken stock, and bring to a simmer. When the baking sheet is cool enough, add the scraped roasting bits as well. Let simmer for at least 15 minutes, then add 1/4 c chopped basil. Puree the soup in a blender in multiple batches. When blending, fill the blender halfway with the vegetable mixture to create a smooth puree. Pour the pureed liquid into a large bowl and continue with the remaining soup. Return the pureed soup to the large pot and let simmer for 5 more minutes. Season with salt and pepper to taste. Ladle into bowls, sprinkle with remaining fresh basil and serve with Mini Grilled Cheese Croutons.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons Extra Virgin Olive Oil, 8 vine-ripened tomatoes, quartered, 4 carrots, peeled and cut into thick biases, 1 yellow onion, cut into large wedges, and more.

Yes, Roasted Tomato And Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato And Carrot Soup

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