Roasted Tomato, Carrot & Basil Soup

Roasted Tomato , Carrot & Basil Soup | Soup Recipes

Roasted Tomato Carrot Basil Soup |

With winters knocking on our doors, all we need is a bowl of hot, comforting soup, a good book and may be a blanket to cuddle in … aah .. absolute bliss. It only gets better, when you know, it wont add any unnecessary calories, to the list of things, we need to get rid off.

Here is a simple, yet flavor packed recipe. The quantities mentioned below, are what I am comfortable with. Please feel free to change these to suit your palate. The roasted carrots were so yum, I ended up gorging on a few, before they made it to the blender 😀


Serves – 2


2 tbsp. Olive Oil

4 medium Tomatoes, sliced in half

3.5 oz / 100 gms. Carrots

4 – 5 cloves Garlic (or less or more )

15 – 20 Basil Leaves

1 slice, Bread, cut in to small pieces, crusts trimmed

1 cup Water (or more as required)

1 Dry red Chili (Optional)

Salt & Pepper to taste

1/4 tsp. Sugar (if required)

Method :

1) Pre-heat the oven to 425 º F. Place the tomatoes, carrots and garlic in a baking tray . Drizzle the veggies with olive oil , toss well and sprinkle some salt .

Roasted Tomato Carrot Basil Soup |

2) Roast for 30 – 35 minutes. Once done, set aside to cool. The baking tray will be very hot. Please handle carefully.

3) Once cool, transfer the tomatoes, carrots and garlic to the blender. Add dry red chili(if using), basil leaves, half of the bread pieces and water.

4) Purée until smooth. Add more bread and water, as required, until soup like / desired consistency is achieved.

5) Transfer the puréed mixture to a pan and heat as required. Add salt and pepper to taste. Add sugar now, if using.Stir for a few minutes and turn the heat off. Your soup is now ready to be served ! Garnish with some croutons and you are ready to go !

Roasted Tomato Carrot Basil Soup |


1) The baking tray will be very hot. Remove carefully from the oven.

2) Dry red chili is optional. I used it for that extra kick. Do not add, if the soup is being served to kids. You may add red pepper flakes instead of the whole chili.

3) Bread is used, to give a creamy consistency to the soup. Adjust the consistency of the soup to suit your palate.

4) I prefer strong flavors and the above quantities have been adjusted accordingly. Please feel free to add more of / less of any particular ingredient.

5) Sugar is added to neutralize the sour taste of tomatoes. You may or may not need it.

6) I have not added any cream, butter, or milk to the above, please feel free to add if you like.


Enjoy , while I run with this last minute dish to  Angie’s Fiesta Friday #40 !


Sonal 🙂


Stay Tuned : Next Post – Homemade Garlic – Parsley Croutons 


©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.


8 thoughts on “Roasted Tomato, Carrot & Basil Soup

  1. Pingback: Garlic – Parsley Croutons | foodbound

  2. Pingback: Loaded Pumpkin Waffles | Fiesta Friday #40 | The Novice Gardener

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