0 from 30 votes
Luscious Carrot Tomato Basil Soup
Try this Creamy Carrot Tomato Basil Soup full of incredible flavors - naturally thickened by roasting the vegetables in the oven and pureeing them! Make this easy soup with stock for a healthy vegan lunch or use cream for an extra rich and indulgent version.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 123 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 10 ripe tomatoes on the vine washed and cut in half
- 1 red bell pepper dissuaded and cut up into 1 inch pieces
- 4 carrots peeled and sliced into an inch chunk pieces
- 4 shallots peeled and cut in half
- 6 slices garlic crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons oregano
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 cup packed fresh basil leaves (or 1/4 cup of basil pesto)
- 3 cups liquid in total--either vegetable stock or cream , or a mixture of both
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
Notes
- Don't skip the carrots! You will not taste them but they add a nice sweetness and great color to this Creamy Tomato Basil Soup!
- For extra creaminess, add half stock and half cream when pureeing this tomato basil soup. Or go all the way and use cream only!
- For a vegan carrot tomato basil soup, use stock only.