fall is right around the corner and I don’t know about you but I am so ready for cozy season. This roasted tomato and carrot soup is the perfect way to bring on that autumn feeling.
right now my garden is filled with so many ripe tomatoes ready to be harvested. Unfortunately we can not eat that many tomatoes all at once so I have to plan out some recipes that will use them up. I am pretty sure this soup will be on my to do list every fall and all year long if i can.
this soup is so delicious and filled with such complex flavors.
side note if you are looking for a texture similar to the one you might find in a can be sure to blend for a longer time and maybe ever strain out some of the bigger pieces, my son did not like the soup as is but once i strained it he ate every last drop
Ingredients you will need to make roasted tomato and carrot soup
- tomatoes Roma or slicer
- carrots
- bell pepper
- onion
- garlic
- olive oil
- salt and pepper
- fresh basil leaves
- fresh thyme
- chicken broth – vegetable will work also
- milk – you could use heavy cream if you are feeling like you want a thicker creamier soup
how to make roasted tomato and carrot soup
1. pre heat oven
preheat oven to 400℉ on a roast setting if your oven has one
2. prepare the vegetables
wash and cut tomatoes into large pieces, about 2 inch cubes we do not need to be precise about this at all
peel and cut the carrots in the same way
peel and cut the onion in large chunks
add them all to a large baking dish
cut the top off a bulb of garlic, not just one clove you want the whole thing.
add it to the baking dish
drizzle the entire tray with olive oil salt and pepper, toss the ingredients around a bit then add the basil and thyme on top.
3. Bake
bake in the oven for 40 min
Remove from the oven and put everything into a food processor.
the garlic should be soft and can just simply be squeezed out of the bulb, remove any stems you may have from the fresh herbs.
4. blend or puree
blend in the food processor until smooth
5. simmer the roasted tomato and carrot soup
add the pure to a large pot over medium heat
and chicken broth and milk
simmer for about 15 minutes
6. serve
best served with a grilled cheese
Roasted tomato Soup
Equipment
- 1 baking dish
- 1 large pot
- 1 food processor blender or emersion blender would work also
Ingredients
- 5-6 large tomatoes Roma or slicer
- 2 large carrots
- 1 bell pepper
- 1 large onion
- 1 bulb garlic
- ¼ cup olive oil
- salt and pepper
- 5-6 fresh basil leaves
- 2-3 spriggs fresh thyme
- 1½ cup chicken broth
- 1 cup milk
Instructions
- preheat oven to 400℉ on a roast setting if your oven has one
- wash and cut tomatoes into large pieces, about 2 inch cubes we do not need to be precise about this at all
- peel and cut the carrots in the same way
- peel and cut the onion in large chunks
- add them all to a large baking dish
- cut the top off a bulb of garlic, not just one clove you want the whole thing.
- add it to the baking dish
- drizzle the entire tray with olive oil salt and pepper, toss the ingredients around a bit then add the basil and thyme on top.
- bake in the oven for 40 min
- Remove from the oven and put everything into a food processor.
- the garlic should be soft and can just simply be squeezed out of the bulb, remove any stems you may have from the fresh herbs.
- blend in the food processor until smooth
- add the pure to a large pot over medium heat
- and chicken broth and milk
- simmer for about 15 minutes
- best served with a grilled cheese
