Carrot Tomato Soup Food

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

HEALTHY TOMATO CARROT ONION SOUP RECIPE

Steps:

• To begin making the Healthy No Cream Tomato Carrot Onion Soup recipe, firstly heat oil in a heavy bottomed pan. Once the oil is hot, add chopped garlic and saute it for about 20 seconds.
• After 20 seconds, add chopped onions and cook them till they become soft and translucent. Once the onions are cooked, add the thinly sliced carrots.
• Add the required salt, mix it well and cover the pan for about 3 minutes. We have to cook carrots only half.
• Once the carrots are partially cooked, add chopped tomatoes and season it with crushed black pepper. Mix it well and let it cook for about a minute.
• After a minute, add some water and cover it with the lid again. Cook till the tomatoes are fully cooked and mushy. Switch off the gas and let the mixture come to room temperature.
• Once it comes to room temperature, strain the mixture and keep the water aside. Grind the mixture to form a puree.
• Now, add the water in the puree and add it to the wok again. Switch on the gas and let it cook for about a minute.
• Add some more salt, little bit sugar if you feel tomato is too sour. Let it cook for about 3 to 4 minutes.
• After 3 to 4 minutes, switch off the gas and serve. (If you want it more thin you can strain ready soup again, discard the waste and cook strained part for one more minute)
• Serve Healthy No Cream Tomato Carrot Onion Soup along with Garlic Bread and Bean Sprout & Corn Salad for your healthy weeknight dinner.

CREAMY CARROT TOMATO SOUP: COMFORT FOOD AT IT'S FINEST!

Steps:

• Place sliced carrots, 2Tablespoons butter and 1 tablespoon olive oil in large stock pot and sauté on medium heat for 10 minutes.
• Add chopped onions and another tablespoon olive oil and sauté for five more minutes. Vegetables should now be soft.
• Add minced garlic, sugar, Herbs de Provence and tomatoes.
• Cut the rind off a Parmesan wedge, place rind in center of soup mixture. The rind will not dissolve and will be removed later.
• Cover and allow to simmer for 25 minutes.
• Remove rind with a large spoon and discard.
• Place tomato carrot mixture in blender or use a hand blender to blend till smooth. Depending on the size of your blender, you may need to divide to blend.
• Place a screen colander over large bowl.
• Using a soup ladle scoop three ladlefuls of soup into screen colander, then use the back of the ladle to push soup through the screen, straining out all the skin and seeds. Do not skip this step!
• Discard the solids and repeat till all soup is strained. Return strained soup to pot, add cream, cayenne pepper and remaining butter, reheat.
• Salt and pepper to taste.
• To serve: pour into bowls and top with Parmesan and crispy onions (the onions are not gluten free)

CARROT TOMATO SOUP RECIPE FOR BABIES,TODDLERS KIDS

Steps:

• Wash carrots and tomatoes in running water well. Then peel the skin off from carrot with a peeler. Then chop them into equal size small cubes. Chop tomatoes, onions and garlic. Keep everything ready.
• Heat a pressure cooker with a tsp of butter add cumin seeds. Let it crackle. Then add finely chopped onions and minced garlic. Stir it for 2 minutes.
• Then add chopped carrot,tomato pieces along with required salt & pepper powder. Add required water and bring it to a boil. Then pressure cook everything together in medium flame for 3 whistles. Once the pressure is released open the cooker, the cooked vegetables will be soft and transparent.
• Transfer the cooked ingredients to a blender. Grind it to a smooth paste with the water used for pressure cooking. Strain the soup for small babies using a soup strainer and serve. Straining is an optional step.
• Healthy Carrot Tomato soup is ready. Serve warm!

CREAMY CARROT & TOMATO SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

TOMATO CARROT SOUP RECIPE

Steps:

• Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
• Roast for 25 minutes at 425 degrees.
• Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 1/2 minutes.If you do not have a high speed blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.

CARROT & TOMATO SOUP

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

CARROT, TOMATO AND RED LENTIL SOUP

Steps:

• In a large dutch oven add the coconut oil and onion, sauté over medium high heat until the onion is translucent. Add the garlic, a pinch of salt and spices.
• Cook for 5 minutes or until garlic and spices release their aroma. Be careful not to burn anything.
• Add carrot, tomato puree, 4 cups of water and cup of lentils. Stir, cover and let it simmer for 15-20 min. or until the lentils are cooked.
• Add the can of coconut milk and blend with an immersion blender or blender. It is best if you blend it by small batches. Adjust the seasoning and thickness of the soup by adding more water if you feel that the soup is too thick.
• Serve in big bowls and top with your favorite toppings.

CARROT AND TOMATO SOUP

Steps:

• Heat the oil in a large pan (I make this in my pressure cooker but it's not essential) add the onion and the carrots and stir them around for a few minutes.
• Add the two tins of tomatoes and the stock.
• Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
• Cook until the carrots are soft, 10 minutes in the pressure cooker, about 20 minutes without.
• Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
• Add the milk, if using and blend again.

EASY CARROT SOUP

Steps:

• Steam carrots until tender.
• In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
• In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

TOMATO CARROT SOUP

Steps:

• Over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes.
• Pour in tomato juice and chicken broth concentrate.
• Bring to a boil, cover and simmer for 20 minutes.
• Salt and pepper, to taste.
• If desired, serve garnished with yogurt and chives.

HEALTHY, TOMATO-CARROT SOUP

Steps:

• Heat olive oil in a cooking pot over medium heat. Add the onion and caramelize (cook until golden and completely soft).
• Add the tomatoes and cook until they get completely mushy and drain all their juices. Stir occasionally with a wooden spatula.
• Cut remaining vegetables into large chunks and add to the pot as well.
• Cook for about 5 more minutes, stirring occasionally.
• Once veggies have softened, stir in tomato paste and thyme. Cook for 2 more minutes and then cover with about 2 liters of water.
• Simmer, partially covered for about 1 hour. Or until the water that has remained in the pot, is just enough to slightly cover the vegetables.
• Blend soup using an immersion blender until it gets nice and creamy.
• I love to serve this soup topped with Homemade Garlic Croutons. And sometimes crumbled feta cheese. The combination is to die for!

CARROT AND TOMATO SOUP

Steps:

• Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
• Puree the soup in a blender or with an immersion blender.
• Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
• Correct seasoning to taste, adding salt if desired.

CARROT AND TOMATO SOUP

Steps:

• Peel and finely chop the onion. Chop the carrot and potato into small cubes. Wash and chop the tomatoes and peel and crush the garlic.

TOMATO CARROT SOUP

Steps:

• Heat butter in a saucepan and fry chopped ginger and garlic along with bay leaf and fry for a few seconds followed by chopped onion.
• Once the onion turns soft and pink, add chopped carrot, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1 teaspoon sugar, and 1/2 teaspoon black pepper powder.
• Fry for a couple of minutes and then add chopped tomatoes and salt.
• Add 1 cup of water and cook on low flame with the lid for about 10 minutes. Remove from the saucepan and cool to room temperature. Grind to a smooth puree and pour it back to the same saucepan.
• Switch on the gas and add 3 more cups of stock/water. Bring to a boil and simmer for 5 minutes.
• Finally, add cream, stir and let it cook for a minute.
• Serve hot with toasted bread sticks or croutons.