- VE
- LC
Creamy Roasted Tomato Soup
This Creamy Roasted Tomato Soup is the ultimate cozy winter recipe — rich, velvety and layered with flavor from fire-roasted tomatoes, onions, carrots, garlic and a splash of balsamic. Blended until perfectly smooth before adding a touch of extra creaminess with whole milk. Serve with crispy mustard croutons for a hearty lunch or dinner starter.
Ingredients
Instructions
- Step 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.
- Step 2
Add garlic and cook for about 1 minute, until fragrant.
- Step 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.
- Step 4
Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
- Step 5
Once soup is smooth, stir in whole milk and warm until heated through.
- Step 6
Serve with crispy croutons, fresh basil and a drizzle of olive oil.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
