Carrot and tomato soup sounds delicious, right? Looking for a an easy, creamy and vegetable-forward soup for your next meal or get-together? You’ve come to the right spot! This recipe cooks up in no time and is a delicious addition to your next menu.
A little background
Carrot and tomato soup is a great way to add some color to your cooking. High in vitamin C and lycopene, this soup is definitely heart-healthy. Homemade soup is a delicious and easy way to add flavor and use fresh veggies on hand.
While thinking up ideas for my new recipes to try, a friend found some great (and easy) soup recipes. We wanted something colorful and tasty and this carrot and tomato soup fit the bill.
Adding your own touch
You can add your own variation to the dish, such as grilled chicken or shrimp, and even some freshly baked croutons. We chose to go the vegetarian and paleo route. This is perfect for everyone!
With just a few ingredients (which you can vary based on your personal preferences) and limited baking time, you’ll have the smell of cumin wafting through your kitchen and have everyone coming back for more!
Soup inspiration
There are so many recipe websites available today. Martha Stewart and Rachel Ray have some great options to help you find more of what you like.
Martha Stewart’s butternut squash soup shows another way to add a delicious fall/winter vegetable to your menu.
Rachel Ray has a list of her top 20 favorites, some with noodles, others more creamy. I drew some inspiration from the creaminess of the baked potato soup.
Recipe for Roasted Carrot and Tomato Soup
Servings: 3
Ingredients
- 3/4 lb. carrots (4 or 5 medium carrots, peeled and cut into small discs)
- 2 cloves garlic (peeled and sliced)
- 1/2 large, yellow onion (sliced in large pieces)
- 1-2 tbsp. olive oil
- 1/2 to 1 tsp. salt
- 1/2 tsp. ground cumin (optional, based on your preference)
- 1/8 to 1/4 tsp. ground black pepper
- 1/2 tsp. dried basil (more, if desired, for final seasoning)
- 1 can whole peeled tomatoes (28 oz.)–you will need the tomatoes and the juice
- 1/4 – 1/2 c. plain Greek yogurt (amount depends on personal preference)
Directions
- Pre-heat the oven to 400 degrees Fahrenheit.
- Slice your carrots, onion and garlic.*
- In a medium-sized bowl, toss the vegetables in olive oil and season them with salt, pepper and cumin.
- Cover a baking sheet in parchment paper (or aluminum foil) and lightly spray the sheet with cooking spray.
- Pour the vegetables onto the baking sheet, spreading to the edges. (Avoid overcrowding.)
- Bake the vegetables until lightly browned.
- Once done, remove the vegetables from the oven.
- Add the vegetables to a blender. (We used the Nutri Ninja.)
- Pour in the canned tomatoes and juice.
- Puree the carrot tomato soup mixture until smooth.
- Add a little of the Greek yogurt, for taste and coloring.
- Once thoroughly blended, add the carrot tomato soup mixture to a medium-sized Dutch oven or pot with a thick bottom.
- Cook the soup on medium-low for 10 to 12 minutes, stirring frequently.
- Add 1/4 to 1/2 teaspoon of salt and some basil (for flavor) to the soup.
- Serve while hot, adding a dollop of soup cream, if desired.
*To speed up cooking time, you may wish to steam your carrots in the microwave for about 3 minutes, before slicing them. You may also choose to sauté your onion and garlic on the stove, with some olive oil, until soft.
Serving suggestion
Serve with some of your favorite dishes. (Seen here with salt and pepper chicken wings, shrimp scampi and caprese salad.)
I enjoyed making this soup into a bit of an American “tapas” experience (well explained by Wikipedia). My friend and I paired them with previous recipes I had created for crispy baked chicken wings and shrimp scampi.
We then added some gorgeous caprese salad with fresh mozzarella, basil and vine-ripened tomatoes. It was a delicious evening of wine and food to share with the family.
So…what did you think?
Do you have a variation you would like to share? What vegetables do you like to add? What do you serve with your soup? Drop me a line and share it with the group.