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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 135 kcal per serving

Ingredients

2 tablespoons - olive oil
2 tablespoons - unsalted butter
1 - yellow onion
1 - red onion
2 - carrots
5 cloves - garlic
2 tablespoons - balsamic vinegar
2 cans - fire-roasted diced tomatoes
2 cups - vegetable broth
1 cup - whole milk
1 tsp - dried thyme
1 tsp - kosher salt
¼ cup - fresh basil
pinch - red pepper flakes

Instructions

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.
Add garlic and cook for about 1 minute, until fragrant.
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.
Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
Once soup is smooth, stir in whole milk and warm until heated through.
Serve with crispy croutons, fresh basil and a drizzle of olive oil.

Nutrition