Description
A warm bowl of roasted creamy tomato carrot soup that combines the sweetness of carrots with the tanginess of tomatoes, perfect for the whole family.
Ingredients
Scale
- 4 cups ripe tomatoes, halved (or one 28-ounce can of crushed tomatoes)
- 2 large carrots, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth (or chicken broth for added flavor)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, if available)
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 1 cup heavy cream (or coconut cream for a vegan option)
- Optional toppings: fresh basil, croutons, or a drizzle of olive oil
Instructions
- Preheat your oven to 400°F (200°C). Prepare your tomatoes by halving them and placing them on a baking sheet, cut-side up. Drizzle with olive oil, sprinkle salt and pepper, and roast for about 25-30 minutes.
- Heat a large pot over medium heat. Add olive oil and introduce the chopped onions, cooking until they’re soft and translucent, about 5 minutes.
- Stir in the minced garlic and chopped carrots. Cook for another 5 minutes until the carrots start to soften.
- Add the roasted tomatoes to your pot. If using canned tomatoes, add them directly. Pour in the vegetable or chicken broth and stir to combine.
- Bring the mixture to a gentle simmer, adding in your dried basil and sugar. Cover and let it simmer for about 10-15 minutes.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until velvety. If needed, transfer batches to a countertop blender.
- Return the soup to the pot and stir in the heavy cream. Gently heat through and season with salt and pepper as needed.
Notes
For a lighter version, substitute heavy cream with a nut-based cream or yogurt. For a vegan option, use coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg