Creamy Roasted Tomato and Carrot Soup

It is always time for soup, no matter what the weather is.  I don’t know about you, but the moment pre-season football starts it is the time I go into  “Fall” mode and that means soup, comfort {healthy way} and getting cozy.  The days are still warm but with a light cool down early evening I don’t mind standing over the stove while creating my pot of comfort.

The reason behind me making this particular soup was a no brainer, we had most of the ingredients here anyway so why not?

Ingredients…

  • Onions {yellow}
  • Tomatoes {no need for heirloom as we are going to roast}
  • Carrots {I used the small pre-cuts as I had a bag in the fridge}
  • Red Bell Pepper
  • 1/4 cup Agave Nectar
  • Almond Milk
  • Evoo
  • Fresh Garlic {go with how much you want}
  • 1 tsp Cumin
  • 1 1/2 Cups Vegetable Broth
  • Sea Salt
  • Fresh Basil
  • Greek Yogurt {plain}

*NOTE* Depending on the amount of soup you are making will depend on how many onions, tomatoes, carrots you will use.  That is adjustable.

Directions…

Quarter all onion, bell pepper, carrots, tomato and place them all into a bowl and coat them with EVOO , then place them in a baking dish {spread out as even as possible}. Also remove the tomato seeds and pulp to help diminish too much liquid while roasting.  Season with a dash of sea salt and ground pepper.

Bake in a 400 degree oven for about an hour.  You want the carrots to be soft when time to puree, not to mention the roasting will taste amazing.

Remove from oven and let cool in baking dish, then add to food processor {whatever you have} adding the almond milk, and agave, making sure to blend well. {If too thick, add more almond milk} *but be careful as you will still be adding the veggie broth later.

In a large saucepan you will heat oil and add the fresh garlic, add the cumin.  Once heated and just lightly browned {not burnt} add your pureed veggies while mixing together and slowly adding your broth until desired consistency has been reached.

Bring to a boil, season with sea salt {optional} and then simmer for about 10 mins. While soup is simmering add oil to pan and heat, then place pieces of fresh basil flat into the pan and heat quickly then turn over.  *You DO NOT want the basil to burn or turn brown, so you need to stay on this.  Place the basil on a paper towel/napkin and let cool.

Once soup is done simmering, serve warm with greek yogurt and fried basil.  ENJOY

*Disclaimer* Although there are roasted soup recipes on the net, my version is original and made by me.

Do you have a fave soup?  Is there a soup recipe you would like to see on here? Let me know, I would love to hear from you.

 

 

 

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Comments

  1. Yum! Pinning this for later- it’s WAY to humid here for soup, but I always seem to have carrots and tomatoes around.

  2. Looks and sounds amazing! Fall is my favorite! Even on Florida the weather changes!! Thanks for the recipe!

  3. It needs to cool down about 40 degrees here before I can indulge in soup, however, this looks yummy and looks like it could be served chilled too 🙂

  4. mmmmm I love creamy soups like this! Sounds wonderful! I hope you will join us for meatless monday again next week 🙂 Loved seeing your recipe on here!

  5. Yum that does look great! Pining for later. Thanks for joining us for the link up and I hope we see you again soon
    Deborah @ Confessions of a Mother Runner recently posted…Lasagna Soup-Meatless MondayMy Profile

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