Winter Comfort Soup 001 : Tomato & Carrot

 roasted carrot & tomato soup

as a child, i HATED tomato soup!  mommy use to whip up a good ole can of Campbell's Soup with her magical touch (and staple kitchen ingredients) it would look so delicious!  and then i tasted it, and it reminded me that tomatoes were included. YUCK!

well fast forward about twenty years and where we are, me telling you about my homemade tomato & carrot soup recipe. sorry Campbell's i still don't love you.

necessary ingredients:

6 Tbsp. extra virgin olive oil

4 large carrots, diced

1 spring of thyme

1 spring of rosemary

6 medium vine tomatoes, diced

1 large onion, sliced

2 garlic cloves, roughly chopped

1 Tbsp. chopped shallot

1 Tbsp. chopped fresh basil

2 dried bay leafs

1 (28-32 oz.) cans whole peeled Roma tomatoes

1 qt. chicken broth

1 pt. heavy cream

Salt and pepper to taste

Preheat oven to 425 degrees.

Place chopped carrots, diced tomatoes, onion, garlic, shallot, thyme, rosemary, and basil on a cookie sheet, drizzle with olive oil and cook 30 minutes, or until vegetables are soft.

Place roasted vegetables in 6 quart sauce pan and heat over medium heat.  Add tomatoes and broth and reduce heat to medium-low and simmer 30 minutes. Remove from heat and allow to cool slightly.

Puree soup in food processor in batches until smooth. Return to saucepan. Stir in cream and heat over low heat, just until heated through. Season with salt and pepper to taste.