Roasted Tomato and Carrot Soup

October 6, 2009 by Danielle
Filed under: recipes, savory 
Don't let the color fool you! This stuff is tasty city.

Don't let the color fool you! This stuff is tasty city.

The temperature is steadily dropping around here, and yesterday I decided I wanted something that would warm me up a little. We have a two-day fall break from school this week (I go back tomorrow), which means I actually had time to make this wonderful Roasted Tomato Soup that I saw on Food People Want.  I slightly  modified the recipe to include carrots since I am drowning in them (thanks to an irresistible deal–5lbs of organic carrots for $5; I couldn’t say no), and carrot-tomato combinations always end up being my favorites.

I'm not sure how all this red and orange made brown soup?

I'm not sure how all this red and orange made brown soup?

I used:

4 large-ish roma tomatoes, diced (I decided to save one of the ones that I photographed for pasta salad instead)
2 large red bell peppers, seeded and diced
4 medium sided carrots, peeled and chopped
1 large onion, diced
4 cloves of garlic, minced
1/4 teaspoon each of basil, thyme, oregano, and parsley
1/2 teaspoon of crushed red pepper
3 to 4 cups vegetable stock
olive oil
salt & pepper

I covered the tomatoes, carrots, bell peppers, and about 1/4 of the onion in olive oil, salt, and pepper then spread them on a baking sheet and roasted them in a 375 degree oven for around 45 minutes. (It may have been a little longer because Kyle and I were watching a movie and lost track of time, so that could explain why the soup turned out so dark…)  Once those were ready, I let them cool on the counter while I cooked the remaining onions and garlic in a soup pot with olive oil, then I added the roasted veggies, herbs, and spices and cooked all of that for a few minutes.  Then I added the stock and we finished our movie while it simmered (15-20 minutes).  I then pureed it with my immersion blender and served it with thick, crusty toast.

Although the color was a little off-putting this time, I have made this before and definitely plan to make it again.  The first time I didn’t use carrots, nor did I let the veggies get as done in the oven.  I’m pretty sure those two factors contributed to the color this time.  Still, this is a wonderful soup (family dinner material, even)–I’ll just pay closer attention when I make it again.

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Comments

2 Comments on Roasted Tomato and Carrot Soup

  1. Mike on Tue, 6th Oct 2009 5:01 pm

    2. The addition of carrots is a great idea. Looks and sounds super healthy.

  2. Danielle on Thu, 8th Oct 2009 5:15 pm

    3. Thanks! I had always shied away from making tomato soup because the recipes I’ve seen have looked so complicated, but this one was unbelievably easy and delicious.

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