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Roasted Carrot and Tomato-Basil Soup

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Roasted Carrot and Tomato-Basil Soup
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 6
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Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you’ll be making this one again and again for your family.
Jun 23, 2017

Ingredients

  • 1 lb (500 g) carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
  • 2 small onions, halved and thinly sliced (about 2 cups)
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 cans (28 oz/796 mL each) whole tomatoes, drained, juices reserved
  • 1 teaspoon dried basil leaves
  • 1/2 cup plain Greek yogurt

Steps

  • 1
    Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
  • 2
    Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls.

Expert Tips

  • Tip 1
    Leftovers from this soup can be stored in refrigerator or frozen; double the recipe so you can make extra for later!
  • Tip 2
    Take care when blending hot liquids; be sure not to overfill blender, and always keep a hand on the cover.
  • Tip 3
    This soup has a delicious chunky-style consistency, perfect for dipping crackers. If you prefer a thinner soup, simply add some vegetable broth.

Nutrition Information

200 Calories, 10g Total Fat, 5g Protein, 22g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 6 servings (1 cup each)
Calories
200
Total Fat
10g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
1060mg
Total Carbs
22g
Dietary Fiber
5g
Sugars
6g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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