Make Ahead

Roasted Tomato and CarrotĀ Soup

October 13, 2014
Author Notes

While we always enjoy spoonfuls of classic tomato soup with toasty grilled cheese on a crisp day, I decided to add a little creativity with a heartier, aromatic spin. We roasted the tomatoes with carrots and onions which allowed the flavors to become much more concentrated and sweet. —Twin Tastes

  • Serves 6
  • 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
In This Recipe
  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.

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