Carrot Tomato Soup

Wow! We made it to the end of the month swapping soup. This has been so much fun and I want to thank the ladies at Ozark Ramblings, Reflections in the Window, and Think Outside the Box for participating. I definitely found some great recipes that I have added to my book and will be trying in the next few months because as you know, I can slurp eat a bowl of soup anytime of the year.

A few things that have been nice about the soups that were shared is that they are quick and easy and don’t require a lot of prep time or cook-time. After seeing some of the soups, I may have to start using my crock-pot for something other than making hot chocolate. I even bought some split peas.

This is the last soup recipe I have to share for the swap. It is one I found on the Soule Mama Web site. Amanda suggested “adding a fresh sprig or two of oregano or thyme atop the tomatoes” if you like more flavor in the soup. I would suggest you doing that because although I liked the soup, it could have used a little more flavor. I know salt works really well in those instances, but sometimes you just don’t want to do that to a meal, especially when it’s homemade.

2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
  2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

1. Pre-heat the oven to 400 degrees.
2. Slice the tomatoes and put them on a baking sheet.
3. Pour all, except two tablespoons, of the olive oil over the tomatoes.
4. Set the reserved olive oil to the side.
5. Add the salt and pepper to the tomatoes.
6. Put the tomatoes in the over and roast for 30 minutes.
7. In a medium sized pot, add the butter and reserved olive oil and warm over medium heat.
8. Once the pot is warm, add the onions, carrots, celery, and garlic and cook until the vegetables soften.
9. After the tomatoes have finished roasting, remove the herbs and place the tomatoes in the pot.
10. Add the stock.
11. Continue cooking the mixture in the pot for about 15 minutes over medium heat until the vegetables are soft.
12. Once cooked, puree the soup using a blender or food processor.
13. Put the soup back into the medium cooking pot and warm for serving.
14. Add chopped basil and heavy (or light) cream an attractive garnish.


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2 Responses to “Carrot Tomato Soup”


  • Comment from Tajuana

    Jennifer,
    I really enjoyed being a part of this soup swap and finding new recipes to try out. I plan to try all the ones you posted because the pictures in themselves makes my mouth water. :-) Also thanks for your comments to my entries.

  • Comment from Jen

    I enjoyed the soup swap! I did not get the final soup posted. My mom had a TIA (mini stroke)last week. So I honestly forgot all about the posting. I will be posting a soup recipe this week (hopefully) to complete the swap.

    Have a great week!


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