Roasted Carrot And Tomato Soup With Basil Recipes

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 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 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 BASIL SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
• Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
• Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
• Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
• Enjoy!

ROASTED GARDEN TOMATO BASIL SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
• Bake in preheated oven until very tender and browned, about 2 hours.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
• Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

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.

CREAMY CARROT & TOMATO SOUP

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.

LUSCIOUS CARROT TOMATO BASIL SOUP

Steps:

• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper or foil.
• Place the tomatoes, carrots, shallots and garlic cloves on the baking sheet.
• Season them with alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
• Roast the veggies for 35-40 minutes until tender and slightly caramelized.
• Transfer the veggies into a blender along with the basil and add half the liquid you're using.
• Carefully blend the soup and puree till smooth. season the soup and blend it some more.
• Check the seasoning and consistency of the soup (add more liquid to thin it out).

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.

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400 degrees.
• Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
• Place unpeeled garlic cloves in centre area of pan.
• Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
• Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
• Cook stirring often for about 5 minutes or til softened.
• Pour stock in and the rice.
• Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
• Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
• Puree in batches in food processor or blender.
• Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
• with a swirl whipping cream or sour cream and a grinding of pepper.

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP

Steps:

• In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

RUSTIC STYLE ROASTED TOMATO BASIL SOUP

Steps:

• 1.Preheat oven to 400 degrees F.
• 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
• 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
• 5.Add the canned tomatoes, basil, thyme, and stock.
• 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
• 7.Bring to a boil and simmer uncovered for 40 minutes.
• 8.Taste for seasonings.