Roasted Carrot and Tomato Soup (Vegan)
Carrots and tomatoes are roasted and then blended to make a delicious and creamy soup. This recipe can be made vegan and gluten free.
Ingredients
- 1 pint cherry or grape tomatoes
- 1 lb carrots peeled and cut into 1/2 inch pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 quart low sodium or no salt added chicken broth Substitute vegetable broth to make this recipe vegan.
- 1 tbsp tomato paste
- pinch of cayenne
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place tomatoes and carrots on a large baking sheet. Coat in oil, thyme, 1/2 tsp pepper, and 1/4 tsp salt.
- Roast until the tomatoes and carrots are softened and golden brown. About 30 minutes.
- In a large soup pot, add the roasted tomatoes, carrots, tomato paste, broth and pinch of cayenne.
- Bring to a simmer for 5 minutes uncovered.
- Turn off heat. Using an emersion blender, blend soup until smooth. Alternatively, blend the soup in batches in a traditional blender.
- Taste and season with salt and pepper to taste.
- Serve topped with a drizzle of good extra virgin olive oil and pepper.