Roasted Carrot And Tomato Basil Soup Recipes

ROASTED CARROT AND TOMATO SOUP

Steps:

• Preheat oven to 400℉. Lightly oil (or spray) a large rimmed baking sheet.
• In an even layer, place the sliced onion, halved tomatoes, cut carrots and garlic cloves on the prepared baking sheet.
• Drizzle the vegetables with olive oil.
• Season with salt and pepper.
• Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn and rotate baking sheet after 30 minutes.
• When cool enough to handle, peel the garlic cloves. Just give 'em a squeeze!
• Transfer vegetables to a large bowl...keep the baking sheet juicy and messy! Don't clean it...yet!
• Scraping up the browned bits of goodness, slowly add 1 cup of the water to the baking sheet. Pour mixture into bowl with vegetables.
• You can puree the soup with an immersion blender or food processor. If using an immersion blender, add the remaining water and blend vegetable mixture directly in the bowl.
• If using a food processor, slowly add 1/2 of the vegetables and the water from the pan to a food processor and purée until smooth. Transfer pureed mixture to a large saucepan. Add remaining vegetables and 1 1/2 cups of the water to food processor and purée. Add 2nd batch to saucepan.
• Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 2 3/4 cups.
• Stir in 1/2 of the sliced/julienned basil.
• Simmer uncovered for about 15 minutes to blend flavors.
• Season with salt and pepper to taste.
• Serve in soup bowls or in mugs as an appetizer. Just before serving, garnish with remaining sliced/juilenned basil.
• Soup's on!

ROASTED CARROT AND TOMATO-BASIL SOUP

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.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

ROASTED CARROT AND TOMATO SOUP WITH BASIL

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 TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

ROASTED CARROT AND TOMATO-BASIL SOUP

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.

CARROT & TOMATO SOUP

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

ROASTED TOMATO AND BASIL SOUP

Steps:

• Heat the oven to 170c.
• Spray a baking tray with a little oil and add the tomatoes and spray lightly with more oil on top.
• Place the baking tray in the oven for 30 minutes, or until the tomato skins are splitting and they are soft. Shake the tray every ten minutes so that they cook evenly.
• Meanwhile, chop the onion, carrot and celery rib into small evenly sized pieces, so that they cook at the same time.
• Heat the olive oil in a large saucepan over a medium heat and add the onions, carrot and celery. Saute for 10 minutes, or until soft.
• Add the garlic, tomato paste and black pepper to the vegetables, and cook stirring for a further minute.
• Add the stock.
• When the tomatoes are ready, blend and seive them to remove the skins and seeds. Add them to the saucepan and bring to the boil.
• Reduce the heat and cover and simmer for 20 minutes.
• Use a stick blender to blend until smooth.
• Stir in the fresh basil and add salt and pepper to taste.
• Serve with warm crusty bread.