Roasted Tomato and Carrot Soup

Name: Roasted Tomato and Carrot Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean
Ingredients: 2 TBSP butter; 1/2 cup extra virgin olive oil; 4 lbs tomatoes, peeled* and sliced in half with stems removed; 3/4 tsp sea salt; 1/2 tsp fresh ground black pepper(optional) fresh sprigs of thyme, oregano or rosemary; 1 medium sized yellow onion, diced; 2 stalks celery, diced; 5 medium sized carrots, diced; 3 cloves garlic, minced; 2 cups chicken (or vegetable) stock; 1/3 cup fresh basil leaves, chopped; 3/4 cup heavy cream; 1/2 teaspoon+ dried oregano; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; thyme for the tomatoes when we roast them.

6 steps

Prep:30minCook:50min

This is a delicious soup to make as Fall descends on all of us. The roasted tomatoes bring a deeper flavor to the soup and it pairs perfectly with a grilled cheese sandwich.

Updated at: Sun, 29 Oct 2023 01:09:28 GMT

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Ingredients

4 servings

2 Tbspbutter

½ cupextra virgin olive oil

4 lbstomatoes

peeled, and sliced in half with stems removed

¾ tspsea salt

½ tspblack pepper

fresh ground, optional sprigs of

2 cupschicken stock

or vegetable

⅓ cupfresh basil leaves

chopped

¾ cupheavy cream

½ teaspoondried oregano

½ teaspoononion powder

½ teaspoongarlic powder

thyme

for the tomatoes when we roast them

Instructions

Step 1

To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that

Step 2

Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Step 3

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Step 4

Puree the soup with an immersion blender

Step 5

if not adding heavy cream we added the dried oregano, onion powder and garlic powder to add some flavor.

Step 6

Add the chopped basil and heavy cream