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 Appétit . 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:
This looks like an excellent year-round soup! Mmm, roasted tomatoes.
This soup looks delicious! It's going on the "must make" list.
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 ...)
I ve been making so many soups lately but I need to mix it up with something like this. Looks wonderful!
I made this with buttermilk rather than milk, and it was Y-U-M...
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
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!
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