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5 from 1 vote

ROASTED CARROT AND TOMATO SOUP

Winter, Spring, Summer or Fall, carrots and tomatoes are always in season. With such an easy recipe, chances are, you can have a pot of this delicious soup on the stove tonight!
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: American
Keyword: Roasted Carrot and Tomato Soup
Servings: 6 servings
Author: Debbie

Ingredients

  • olive oil for the pan, or nonstick cooking spray
  • 1 large white onion, halved and thinly sliced
  • 8 *Roma tomatoes, halved lengthwise
  • 6 medium carrots, peeled, cut into thick rounds
  • 2-3 large cloves garlic, unpeeled. (I LOVE garlic, so I sometimes triple the garlic!)
  • 1 Tablespoon extra virgin olive oil
  • 2 ½ cups water**, (or more depending on desired consistency)**
  • 2 ¾ cups low fat milk**
  • ½ cup basil leaves,, thinly sliced or julienned with kitchen scissors), use more or less basil depending on personal taste.
  • salt & pepper

Instructions

  • Preheat oven to 400℉. Lightly oil (or spray) a large rimmed baking sheet.
  • In an even layer, place the sliced onion, halved tomatoes, cut carrots and garlic cloves on the prepared baking sheet.
  • Drizzle the vegetables with olive oil.
  • Season with salt and pepper.
  • Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn and rotate baking sheet after 30 minutes.
  • When cool enough to handle, peel the garlic cloves. Just give 'em a squeeze!
  • Transfer vegetables to a large bowl…keep the baking sheet juicy and messy! Don’t clean it…yet!
  • Scraping up the browned bits of goodness, slowly add 1 cup of the water to the baking sheet. Pour mixture into bowl with vegetables.
  • You can puree the soup with an immersion blender or food processor. If using an immersion blender, add the remaining water and blend vegetable mixture directly in the bowl. 
  • If using a food processor, slowly add ½ of the vegetables and the water from the pan to a food processor and purée until smooth. Transfer pureed mixture to a large saucepan. Add remaining vegetables and 1 ½ cups of the water to food processor and purée. Add 2nd batch to saucepan.
  • Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 2 ¾ cups.
  • Stir in ½ of the sliced/julienned basil.
  • Simmer uncovered for about 15 minutes to blend flavors.
  • Season with salt and pepper to taste.
  • Serve in soup bowls or in mugs as an appetizer. Just before serving, garnish with remaining sliced/juilenned basil. 
  • Soup’s on!

Notes

*Roma Tomato or "Roma" is a Plum tomato
**If a thicker 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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!