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
CREAMY CARROT & TOMATO SOUP
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
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.
CARROT SOUP WITH BASIL PESTO SWIRL
A recipe I found in Canadian Living with a couple of personal preferances. Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden. When your pesto is already made and in the freezer, this makes it so much faster to prepare.
Provided by Sageca
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
- With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
- In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
- Add chicken broth and bring to boil.
- Cover, reduce heat and simmer to blend flavours, about 40 minutes.
- Ad nutmeg. Let cool slightly.
- Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
- (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
- When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.
Nutrition Facts : Calories 190, Fat 12.1, SaturatedFat 2.1, Cholesterol 2.8, Sodium 743.2, Carbohydrate 14.6, Fiber 3.1, Sugar 4.6, Protein 6.7
EASY CARROT SOUP
Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!
Provided by Tricia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g
CARROT-SPINACH SOUP WITH DILL
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes three 3-cup servings
Number Of Ingredients 9
Steps:
- In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
- To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 13 g, Protein 7 g, SaturatedFat 2 g
CREAMY TOMATO-CARROT SOUP
Take lunch from ordinary to extraordinary with this easy tomato soup recipe.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- In 2-quart saucepan, mix soup and carrot purée. Heat over medium heat, stirring occasionally, until hot. Top each serving with crackers.
Nutrition Facts : Calories 190, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g
CARROT BASIL SOUP
Beautiful, flavorful and nutritious! This soup always grabs people's attention.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- To julienne basil leaves; stack them on top of each other and roll the up lengthwise. Slice finely. Set aside.
- In a soup pot, melt the butter over medium heat and saute the onions for 3 minutes. Add the garlic and saute another minute.
- Add the broth, carrots and lemon pepper. Bring to a boil and then reduce heat and simmer for about 30 minutes, until carrots are very tender.
- Puree the soup in batches using a food processor or blender. Or use a hand held wand blender immersed directly into the soup.
- Return the soup to the pot, add the cream and 3 Tbsps of minced basil. Cook for 5 minutes. Taste test and add salt and pepper as needed.
- Ladle soup into 4 bowls. Garnish each with 1 Tbsp of sour cream, 1 Tbsp of toasted pine nuts and a pinch of julienne basil.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 17.5 g, Cholesterol 47.1 mg, Fat 18.7 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 124.7 mg, Sugar 7.3 g
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