Roasted Tomato Soup with Caramelized Carrots and Onions - Healthy Living
Definitely a soup to make in late summer when fresh garden tomatoes are in abundance. Preheat oven to 400 degrees. Working in batches, immerse tomatoes in
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Slotted spoon
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
Ingredients
- 5 lbs fresh tomatoes
- Salt
- freshly ground pepper
- 1 tsp crushed red chili flakes
- 3 TB olive oil, divided
- 4 large carrots
- 1 large onion
- 4 large garlic cloves
- 4 cups vegetable stock
- 2 TB chopped fresh basil
- Crème fraiche for garnish, optional
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