Creamy Roasted Carrot Soup

Yamilette González
Let’s find a spot in your recipe book for this delectable creamy roasted carrot soup! The combination of roasted carrots, tomatoes, garlic, and onion will give this cream of roasted carrot soup the boost of flavor you were yearning for. A pleasant savoury soup where carrots are the star. Surprise your family with this roasted carrot cream soup!
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Ingredients
6
Portions
  • 1 white onion, cut into cubes
  • 4 carrots, cut into chunks
  • 2 tomatoes, cut into sixths
  • 5 cloves garlic, unpeeled
  • 1/4 cups olive oil
  • 1 pinch coarse salt
  • 1/4 tablespoons black peppercorn
  • 2 sprigs thyme
  • 1/2 cups vegetable broth
  • 1 cup cow's milk
  • 1/2 cups sour cream
  • 1 tablespoon basil
  • 1 tablespoon butter
  • fresh basil leaf, for garnish
  • croutons, for garnish
Preparation
15 mins
10 mins
Easy
  • Preheat oven to 392 °F.
  • In a baking sheet, place onion, carrots, tomato, garlic, and olive oil. Add salt, peppercorn, and thyme. Bake ingredients until tender. Remove from oven. Let cool and set aside.
  • Transfer previously baked ingredients to a blender. Add vegetable broth, milk, sour cream, and fresh basil and blend until smooth.
  • In a small pot, heat butter over medium heat. Cook for 10 minutes. Season with salt and pepper.
  • Serve creamy roasted carrot soup and garnish with fresh basil and croutons.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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