Roasted Carrot And Tomato Soup With Basil Recipes

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ROASTED CARROT AND TOMATO-BASIL SOUP



Roasted Carrot and Tomato-Basil Soup image

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

1 lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
2 small onions, halved and thinly sliced (about 2 cups)
4 cloves garlic
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (28 oz each) Muir Glen™ organic whole tomatoes, drained, juices reserved
1 teaspoon dried basil leaves
1/2 cup plain Greek yogurt
Food Should Taste Good™ tomato & basil brown rice crackers, as desired

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

ROASTED CARROT AND TOMATO SOUP



ROASTED CARROT AND TOMATO SOUP image

Winter, Spring, Summer or Fall, carrots and tomatoes are always in season. With such an easy recipe, chances are, you can have a pot of this delicious soup on the stove tonight!

Provided by Debbie

Categories     Soup

Time 1h35m

Number Of Ingredients 10

olive oil for the pan (or nonstick cooking spray)
1 large white onion (halved and thinly sliced)
8 *Roma tomatoes (halved lengthwise)
6 medium carrots (peeled, cut into thick rounds)
2-3 large cloves garlic (unpeeled. (I LOVE garlic, so I sometimes triple the garlic!))
1 Tablespoon extra virgin olive oil
2 1/2 cups water** ( (or more depending on desired consistency)**)
2 3/4 cups low fat milk**
1/2 cup basil leaves, (thinly sliced or julienned with kitchen scissors), use more or less basil depending on personal taste.)
salt & pepper

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 TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

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



Roasted Carrot and Tomato Soup with Basil image

Categories     Soup/Stew     Tomato     Vegetable     Roast     Vegetarian     High Fiber     Basil     Carrot     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh 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



Roasted Tomato Soup with Fresh Basil image

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional

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.

Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED CARROT AND TOMATO-BASIL SOUP



Roasted Carrot and Tomato-Basil Soup image

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.

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

1 lb (500 g) carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
2 small onions, halved and thinly sliced (about 2 cups)
4 cloves garlic
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (28 oz/796 mL each) whole tomatoes, drained, juices reserved
1 teaspoon dried basil leaves
1/2 cup plain Greek yogurt

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.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1.5 g, ServingSize 6 servings (1 cup each), Sodium 1060 mg, Sugar 6 g, TransFat 0 g

CREAMY CARROT & TOMATO SOUP



Creamy Carrot & Tomato Soup image

I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups peeled and shredded carrots (4 to 5 medium carrots)
2 cups reduced-sodium chicken broth
1/3 cup minced fresh basil
3 tablespoons minced fresh parsley
3 cups reduced-sodium tomato juice
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain Greek yogurt
Additional plain Greek yogurt, optional
Additional torn fresh basil, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

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