Monday, October 12, 2009

Roasted Tomato and Carrot Soup

When I was eleven I used to sneak home from school to have lunch in the peaceful solitude of our house. My mother had gone back to graduate school, and I would carefully clean up any mess so my noon visits went undetected. My lunch of choice? Campbell’s tomato soup with a handful of Pepperidge Farm Goldfish. It was a delicious taste of comfort, and freedom.

I’ve since graduated from Campbell’s and moved on to homemade soups like this roasted tomato and carrot soup. I was craving tomato soup while recuperating from the mother of all colds, and decided to put a bunch of tomatoes that were past using in a salad to good use. This recipe is an adaptation of one I noticed on a food blog I follow: fresh365. The soup is healthy and hearty and hit the spot.
Roasted Tomato and Carrot Soup

Serves 4-8
1 large onion, thinly sliced
1½ lb. tomatoes, cut in half
1 lb. baby carrots (one small bag)
5 large garlic cloves, unpeeled
1 tbls. olive oil
½ cup chopped fresh basil
2 cups water
1 cup skim milk
1 tbls. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper
Finishing oil (optional)

Preheat oven to 400 degrees. Arrange tomatoes skin side down along with carrots, garlic cloves and onion on a non-stick backing sheet. Drizzle with olive oil, salt and pepper. Roast vegetables for 45-50 minutes until tender and brown.

Cut end of garlic cloves and squeeze roasted garlic paste onto vegetables. In a blender, add half of the roasted vegetables, half of the basil and one cup of water. Purée until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, purée, and transfer to saucepan. Add milk, salt and pepper and bring to a simmer over medium-low heat for 10 minutes. Stir in Worcestershire sauce. Ladle soup into bowls and top with a drizzle of oil, basil or black pepper.

Mmm, Mmm Good!

Tips and Tidbits
If the soup is too thick, add a little vegetable stock.
If you’re like us and have a half a dozen flavored olive oils lurking in your pantry (hostess gifts!), try using one to finish the soup. I used a roasted garlic, avocado flavored oil, which provided an aromatic note that complimented the earthy flavors of the vegetables.
Even though I used a non-stick pan, it was a wreck after the roasting. To clean the mess easily, take the roasted vegetables out immediately and pour boiling water and 2 tbls. of dishwasher detergent into the pan. Let soak for several hours or overnight. Brown gunk comes right up.

1 comment:

  1. So glad you enjoyed it! Great idea to add a bit of spice!