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.
CARROT, TOMATO AND BASIL BABY FOOD
Make and share this Carrot, Tomato and Basil Baby Food recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
- Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
- Draining and rinse with cold water - the skins will peel away with ease.
- Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
- In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
- Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.
Nutrition Facts : Calories 136.6, Fat 10.7, SaturatedFat 6.7, Cholesterol 30.1, Sodium 119.3, Carbohydrate 6.5, Fiber 2.2, Sugar 3.3, Protein 4.9
QUICK CARROTS WITH GARLIC & BASIL
A quick different way with carrots. You can use other herbs if you like in place of the basil. I have used both fresh garlic and crushed from a jar with little difference.
Provided by Jen T
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
- Drain and reserve 1/2 cup of liquid.
- Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
- Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
- Remove from the heat and stir in the basil.
- Serve hot.
BASIL CARROTS
A simple side dish from Better Homes and Gardens Calorie Counter's Cookbook. I haven't tried this one yet but plan to soon.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Slice carrots.
- Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
- Combine remaining ingredients; toss with carrots.
TOMATO CARROT BASIL BISQUE
I found this recipe on allrecipes.com and added some additional ingredients. I tried to keep in mind the fat content. It's easy and I usually cook it in a crock pot. I have also used dried basil in place of fresh basil. I puree this soup using a hand held blender. Using this appliance, it maintains a chunky consistency. I would be interested in other ways to improve this recipe, as I have difficulty getting the basil flavor to stand out.
Provided by telcherj
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
- Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
- Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
- Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
- Add salt, pepper, and garlic powder to taste.
- Serve immediately.
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