7.20.2009

Roasted Tomato & Carrot Soup



I realize that (for a lot of us) it is summer and not exactly soup season. But this soup is fabulous, and should be enjoyed with farm-fresh vegis and herbs. I recommend adding it to your list for this tomato season, even if you have to eat it sitting next to your air conditioner.



Roasted Tomato & Carrot Soup
adapted from Bon App├ętit . serves 4

1 large onion, thinly sliced

5-6 tomatoes
1 lb carrots, peeled if outer skins are tough

5 garlic cloves, unpeeled
1 T olive oil
1/2 c chopped fresh basil

2 c water
1 c fat-free milk

2 t salt

1 t black pepper



Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.

Peel garlic cloves.
In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper.

7 comments:

Amanda Nicole said...

This looks like an excellent year-round soup! Mmm, roasted tomatoes.

Nicole (Cooking After Five) said...

This soup looks delicious! It's going on the "must make" list.

Dean Levine said...

I make one like this every year when the tomatoes start coming from our garden ... it's a wonderful way to use some of the summer bounty, and you can even eat it cold or at room temperature! (though today it was soup weather in NJ ...)

alia.e said...

I ve been making so many soups lately but I need to mix it up with something like this. Looks wonderful!

Megan said...

I made this with buttermilk rather than milk, and it was Y-U-M...

Anonymous said...

Made this the other night and loved it! Try a squeeze of lemon at the end--really brightens the flavor. Also love the chickpea patties you posted a while back. Thanks for the delicious recipes and images! jr_designer

Maggie & Jeff said...

This soup was a great use of some tomatoes that were getting to the point we couldn't eat them but worked fine roasted. I made the soup with vegetable stock instead of milk, and added a dash or Worcestershire sauce at the end. Healthy and hearty!