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Roasted Tomato and Carrot Soup

A steaming bowl of this fragrant and naturally sweetened roasted vegetable soup is a great way to start a meal. A swirl of pesto adds color and zip.

At a glance
Main Ingredient
Cuisine Type
American
Menu Part
Soup
Serves
8
Yield: 8

Ingredients

8 plum tomatoes, cut in half
2 Vidalia onions, sliced
5 carrots, coarsely chopped
4 bay leaves
3 tbsp. olive oil
Chicken stock, as needed
1⁄2 cup pesto

Methods/Steps

1. In a large pan, toss together tomatoes, onions, carrots, bay leaves and the oil. Roast until charred, about 40 min.

2. In a blender, combine tomato mixture with chicken stock until soup has thick consistency. Season to taste.

3. Swirl pesto into each individual portion and serve.

Related Terms:

American, Soup

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