From the Cook
From the Cook
1/3
Instructions
1
In a large pot, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat. Add diced carrots and onions, cooking for 8 to 10 minutes, until completely soft.
2
Add garlic and cook for about 1 minute, until fragrant.
3
Drizzle in balsamic vinegar. Pour in fire-roasted diced tomatoes and their juices, along with vegetable broth, dried thyme, salt and red pepper flakes. Stir to combine and bring to a simmer. Cook for about 20 minutes, until the carrots are completely tender.
4
Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
5
Once soup is smooth, stir in whole milk and warm until heated through.
6
Serve with crispy croutons, fresh basil and a drizzle of olive oil.
My Calorie Intake
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Tips & Tricks (5)
- Caramelize Your Aromatics 🧅Take extra time to deeply caramelize the red and yellow onions over medium heat for 12-15 minutes before adding other ingredients—this builds a rich, sweet flavor foundation that elevates the entire soup.
- Balance Acidity with Balsamic 🍯Add balsamic vinegar gradually at the end and taste as you go; it brightens the soup and balances the tomato acidity without overpowering, typically 1-2 tablespoons is ideal.
- Blend in Stages for Silky Texture 🥄Use an immersion blender and process the soup in batches or sections for 2-3 minutes each, ensuring you achieve a perfectly velvety consistency rather than a gritty puree.
- Temper Milk to Prevent Breaking 🥛Warm the whole milk separately and slowly whisk it into the hot soup off the heat to prevent curdling; this ensures a smooth, luxurious cream integration.
- Infuse Thyme Early for Maximum Depth 🌿Add dried thyme at the beginning with the aromatics so it steeps throughout cooking, developing deeper herbal notes, then finish with fresh basil just before serving for brightness.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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