From the Cook
From the Cook
1/3
Creamy Roasted Tomato Soup
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Instructions
1
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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
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Add garlic and cook for about 1 minute, until fragrant.
3
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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
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Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
5
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Once soup is smooth, stir in whole milk and warm until heated through.
6
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Serve with crispy croutons, fresh basil and a drizzle of olive oil.
My Calorie Intake
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Tips & Tricks (5)
- Roasting Technique Magic 🔥Roast tomatoes, onions, and carrots at 425°F for 25-30 minutes to develop deep caramelization and intensify their natural sweetness before blending.
- Blending Brilliance 🥣Use an immersion blender or work in batches with a standard blender, always removing the center lid cap and covering with a towel to prevent hot soup explosions.
- Balsamic Balance 💧Add balsamic vinegar in small increments and taste as you go - its acidity should brighten the soup without overwhelming the roasted vegetable flavors.
- Milk Tempering Trick 🥛Slowly whisk whole milk into the soup off the heat to prevent curdling and ensure a silky, smooth texture.
- Herb Infusion Technique 🌿Chiffonade the fresh basil by stacking leaves, rolling tightly, and slicing thinly to release maximum aromatic oils when garnishing the soup.
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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