Yield: 6 people
Tomato Carrot Soup
This creamy tomato carrot soup is the perfect cozy meal. It's packed with flavor and couldn't be easier to make.
Ingredients
- 10-12 plum tomatoes
- ¼ cup + 1 tbsp olive oil
- 8 large carrots, unpeeled, sliced into 1/4 inch pieces
- 5 garlic cloves
- ½ yellow onion, roughly chopped
- ½ tsp red pepper flakes
- 2 cups vegetable or chicken broth
- ? cup basil leaves, chopped
Equipment
- 1 immersion blender (or food processor/high speed blender)
Instructions
- Roast the veggies. Preheat the oven to 425. Place tomatoes on one half of the sheet pan and add carrots, garlic and onions to other side. Toss everything with olive oil and salt. Bake for 25-30 minutes.
- Combine roasted veggies with the rest of the ingredients. Scrape all the oven roasted tomatoes, carrots, onions, and garlic into a large pot. Add in broth and olive oil. Puree the mixture until it is a smooth but somewhat chunky consistency.
- Bring to a boil. Bring the soup to a boil then reduce heat to a simmer. Allow to simmer for about 3-5 minutes. It will thicken as it simmers. For a smoother soup, add a little bit of water and then use an immersion blender to further puree the soup.
- Serve & enjoy! Garnish tomato carrot soup with fresh basil red pepper flakes. Enjoy with warm crusty bread.
Notes
- For thinner soup, add 1/2-1 cup more broth.
- For smoother soup, roast the veggies for 35 minutes to make sure they are extra soft, then use the immersion blender to puree to desired consistency.
- Use chicken bone broth for added protein.
- Store in an airtight container in the fridge for up to 4-5 days.
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