The key to this dish is in season tomatoes and great carrots (Grinnell Heritage Farm has perfected the art of the carrot)! Roast them, puree it up, and drizzle with cream and fresh basil. Our kids go crazy for this.
The recipe calls for chicken broth, but we've used a cube of vegetable bouillon in a pinch and it's always amazing. Like I said, if the tomatoes and carrots are in season, you can't go wrong.
Carrot-Tomato Soup - Adapted from SouleMama
This makes a perfect lunch or light dinner, especially served with crusty bread.
2 T. butter
1/2 c. extra virgin olive oil
4 lbs. tomatoes, sliced in half, stems removed
3/4 t. sea salt
1/2 t. freshly ground black pepper
(optional) fresh sprigs of thyme, oregano, or rosemary
1 medium yellow onion, diced
2 stalks celery, diced
5 medium carrots, diced
3 cloves garlic, minced
2 c. chicken (or vegetable) stock
1/3 c. fresh basil leaves, chopped
3/4 c. heavy cream
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 T. or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400°F oven for 30 minutes to roast.
Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add them to the pot (removing the sprigs of herbs, if used), along with the stock. Simmer over low heat until the vegetables are all tender (another 15 minutes or so).
Puree the soup with an immersion blender, or a in batches in a regular blender.
Return the soup to the stove and heat slowly to serving temperature. Add the chopped basil and heavy cream to the whole pot or to garnish each bowl of soup. (The latter method's best if you'll be freezing leftovers, as the cream and basil garnishes will make your defrosted leftovers fresh as a late-summer's day again.)
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