Roasted Tomato and Carrot Soup

Units:
Servings: Prep Time: 10 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss tomatoes, carrots, onion, and garlic with olive oil, salt, and pepper.
  3. Roast for 25 minutes until tender.
  4. Blend roasted vegetables with broth until smooth.
  5. Heat soup and adjust seasoning before serving.

Notes

Serve with crusty bread.

Dietary Tags

Recipe By:

Chef AI

Roasted Tomato and Carrot Soup

Ingredients

  • 4 Roma tomatoes, halved
  • 3 carrots, sliced
  • 1 sweet onion, quartered
  • 3 cloves garlic, whole
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss tomatoes, carrots, onion, and garlic with olive oil, salt, and pepper.
  3. Roast for 25 minutes until tender.
  4. Blend roasted vegetables with broth until smooth.
  5. Heat soup and adjust seasoning before serving.