Roasted Tomato & Carrot Soup Recipe – Easy Balsamic Basil Blend

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato & Carrot Soup Recipe – Easy Balsamic Basil Blend

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly. I’m sharing one of my absolute favorites today – a Roasted Tomato & Carrot Soup with a lovely balsamic and basil twist. It’s surprisingly easy to make, packed with flavour, and honestly, feels like a big hug in a bowl. I first made this when I was craving something healthy but really satisfying, and it’s been a family staple ever since!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. Roasting the vegetables brings out a natural sweetness that’s just incredible. The balsamic vinegar adds a lovely tang, and the fresh basil brightens everything up. Plus, it’s a relatively hands-off recipe – you do a bit of prep, then the oven does most of the work! It’s perfect for a weeknight meal or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg Tomatoes
• 1 medium Carrot
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Basil leaves
• 1.5 tbsp Balsamic vinegar
• 2-3 tbsp Olive oil
• 1 tbsp Butter
• 1/4 cup Grated parmesan cheese
• Salt to taste
• Pepper to taste
• 2 cups Water
• ½ – 1 cup Stock (chicken or vegetable)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Balsamic Vinegar: Don’t skimp here! A good quality balsamic vinegar (the thicker, the better!) will really elevate the flavour. I prefer a traditional balsamic from Modena if I can find it.
• Parmesan Cheese: Freshly grated Parmesan is always best. The pre-grated stuff just doesn’t melt the same way. Look for Parmigiano-Reggiano for the most authentic flavour.
• Fresh Basil vs. Dried: Fresh basil is highly recommended. It has a brightness that dried basil just can’t match. If you absolutely have to use dried, use about 1 tablespoon, but honestly, the fresh stuff is worth it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (390°F). Give it about 10 minutes to heat up properly.
2. Roughly chop the tomatoes, carrot, onion, and garlic. Don’t worry about being too precise – it’s all going to get blended anyway!
3. In a large bowl, toss the chopped veggies with balsamic vinegar, olive oil, salt, and pepper. Make sure everything is nicely coated.
4. Spread the veggies in a single layer on a baking tray and roast for 25-30 minutes, or until they’re tender and slightly caramelized. The edges should be getting a little golden brown.
5. Once roasted, transfer the veggies to a large pot. Add the basil leaves, 2 cups of water, and ½ – 1 cup of stock.
6. Bring the mixture to a simmer and let it cook for 15-20 minutes. This helps all the flavours meld together beautifully.
7. Now for the fun part – blending! Carefully blend the soup until it’s smooth and creamy. An immersion blender works great for this, but a regular blender will do the trick too (just be careful when blending hot liquids!).
8. Return the blended soup to the pot. Stir in the butter and Parmesan cheese, and cook until they’re melted and everything is nicely combined.
9. Give it a final taste and adjust the seasoning as needed. More salt? A little extra pepper? Go for it!

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It really makes a difference in the flavour.
• Stock Choice: Chicken stock adds a lovely richness, but vegetable stock works perfectly well if you prefer a vegetarian option.
• Blending Safety: When blending hot liquids, vent the blender lid slightly to prevent pressure buildup.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply omit the butter and Parmesan cheese, or use vegan alternatives. A swirl of coconut cream at the end adds a lovely richness.
• Spice Level Adjustment: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat. My friend, Priya, loves adding a finely chopped green chilli!
• Creamy vs. Light Version: For a creamier soup, add a splash of cream or coconut milk after blending. For a lighter version, use more stock.
• Festival/Seasonal Adaptations – Winter Comfort Food: During the winter months, I sometimes add a small roasted sweet potato to the mix for extra sweetness and warmth. It’s perfect for a cold evening!

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of:

• Garlic toast
• Crusty bread for dipping
• A simple green salad
• A sprinkle of extra Parmesan cheese and a few fresh basil leaves

Storage Instructions

Leftovers? Yes, please! This soup keeps well in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Just make sure to cool it completely before transferring it to an airtight container.

FAQs

Let’s answer some common questions:

• Can this soup be made ahead of time? Absolutely! You can make it a day or two in advance and reheat it when you’re ready to serve. The flavours actually develop even more over time.
• What is the best type of tomato to use for this soup? Roma tomatoes are a great choice because they’re meaty and have fewer seeds. But honestly, any ripe tomatoes will work!
• Can I use vegetable stock instead of chicken stock? Yes, definitely! Vegetable stock is a great vegetarian option.
• How can I adjust the thickness of the soup? If the soup is too thick, add more stock or water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• Is it possible to freeze this soup? Yes, it freezes beautifully! Just make sure to cool it completely before freezing.

Enjoy! I hope you love this Roasted Tomato & Carrot Soup as much as my family does. Let me know in the comments if you try it, and what you think!