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Roasted Carrot & Tomato Soup (Immune-Boosting) Recipe (with Video)

Italian, Easy
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Discover our Roasted Carrot & Tomato Soup (Immune-Boosting) Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 25min


Tomato Carrot Soup
- 4 Tomatoes, large, quartered
- 1 c Cherry tomatoes
- 4 Carrots, large, chopped (about 2 cups)
- 0.5 Yellow onion, chopped
- 0.25 c Extra virgin olive oil, 100%
- 0.25 c Fresh basil, or other herbs like oregano, rosemary, and thyme
- 2 c Vegetable stock, or bone broth
- 1 c whole milk
- 0.25 c Heavy cream
- 1 head of garlic
- 1 tsp Salt
- 1 tsp Black pepper
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1. Preheat oven to 450F. Line large rimmed baking sheet with parchment paper.
2. Add the chopped tomatoes, carrots, onion, head of garlic, and fresh basil to the prepared pan.
3. Season the vegetables with salt and black pepper. Drizzle generously with the olive oil.
4. Toss all vegetables together until coated in the olive oil.
5. Roast for 25-35 minutes, until tomatoes are juicy and carrots are fork tender.
1. When cool enough to touch, squeeze the roasted garlic cloves into a food processor.
2. Transfer the remaining roasted vegetables to the food processor with the broth, milk, and heavy cream. (You may have to work in batches.)
3. Blend until smooth and creamy.
Final Steps
1. If needed, reheat on the stovetop to desired warmth. Season with salt and black pepper to taste.
2. Serve warm with grilled cheese sandwiches. Add a drizzle of olive oil and heavy cream for garnishing.
3. Enjoy!

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