March 2, 2015

Roasted Tomato and Carrot Soup

We all know how the old saying goes, “detox before you retox”, and after a fabulously fun weekend in Miami, I’m totally on that wavelength. From PK3s at the local University of Miami bar, to dinners and nights out in South Beach, to brunch on Brickell, I needed to start my Monday on the right Tory Burch sandal. Carrot Tomato Soup is a great way to jump-start your week if, you know, you had a handful too many cocktails or extra bites of whatever this weekend. More often than not, a traditional tomato soup sans heavy cream can be a bit, well, watered down. Pureed carrots make this soup hearty and delicious, so much so, you won’t feel like your fantastic weekend is over yet.



2 red peppers, seeded and quartered
2 lbs carrots, peeled and cut into 2 inch pieces
10 large plum tomatoes, cut in half
4 large cloves garlic in peel
1 large yellow onion sliced
1/2 cup olive oil
Kosher salt to taste
1/4 cup basil leaves
32 oz. chicken broth

1. Preheat oven to 400 degrees.
2. Place peppers, carrots, garlic, and tomatoes on a cookie sheet. Drizzle olive oil over vegetables and sprinkle with Kosher salt (I used about 3 tsp.). Roast for 30 minutes or until vegetables are tender.
3. In batches, puree vegetables with basil and some chicken broth until all is pureed. Add more chicken broth if you like a thinner soup. Heat and serve with croutons.

  1. Matt Robinson

    March 2nd, 2015 at 5:18 pm

    I could literally eat this every night of the week, especially when it’s cold outside. Love it!

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