Best 2 Roasted Carrot And Tomato Basil Soup Recipes
Indulge in a symphony of flavors with our Roasted Carrot and Tomato Basil Soup, a culinary masterpiece that tantalizes the taste buds. This delectable soup features a vibrant medley of roasted carrots, ripe tomatoes, and fresh basil, harmoniously blended to create a smooth, velvety texture. Each spoonful bursts with natural sweetness, tangy acidity, and a refreshing herbaceousness that leaves you craving more.
In this comprehensive guide, we'll take you on a culinary journey through three distinct yet equally enticing recipes. Embark on a classic adventure with our traditional Roasted Carrot and Tomato Basil Soup, where the flavors of roasted vegetables dance gracefully on your palate. Explore the depths of culinary creativity with our Roasted Carrot and Tomato Soup with Coconut Milk, a delightful fusion of flavors that blends the richness of coconut with the vibrant essence of roasted carrots and tomatoes. And for those seeking a vegan alternative, our Vegan Roasted Carrot and Tomato Soup offers a symphony of flavors without compromising on taste or texture.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary wonders in their own kitchens. So, prepare to embark on a culinary adventure, where the roasted sweetness of carrots, the tangy zest of tomatoes, and the refreshing burst of basil come together in perfect harmony. Whether you're a seasoned chef or just starting your culinary journey, these Roasted Carrot and Tomato Basil Soup recipes will ignite your passion for cooking and leave you with a dish that will impress even the most discerning palate.
ROASTED CARROT AND TOMATO SOUP WITH BASIL
Categories Soup/Stew Tomato Vegetable Roast Vegetarian High Fiber Basil Carrot Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
- Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.
ROASTED CARROT AND TOMATO-BASIL SOUP
Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you'll be making this one again and again for your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
- Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g
Tips:
- Choose the right carrots: Look for carrots that are firm, smooth, and have a deep orange color. Avoid carrots that are limp, bruised, or have blemishes.
- Roast the carrots and tomatoes: Roasting the carrots and tomatoes intensifies their flavor and brings out their natural sweetness. Be sure to toss the vegetables in olive oil and season them with salt and pepper before roasting.
- Use fresh basil: Fresh basil adds a bright, herbaceous flavor to the soup. If you don't have fresh basil on hand, you can substitute 1 teaspoon of dried basil.
- Don't overcook the soup: The soup is best when the vegetables are still slightly firm. Overcooking the soup will make the vegetables mushy and the soup will lose its vibrant color.
- Serve the soup immediately: Roasted Carrot and Tomato Basil Soup is best served immediately, while it is still hot and flavorful. You can also store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Roasted Carrot and Tomato Basil Soup is a delicious and healthy soup that is perfect for a quick and easy meal. The roasted vegetables give the soup a rich, flavorful broth, and the fresh basil adds a bright, herbaceous flavor. This soup is sure to please everyone at your table.
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