Simple but Flavorful Roasted Carrot & Tomato Soup, Cold Winter Days & Running

What do you crave on a cold winter day? I love making Homemade soup and if you’ve been following me recently, you’ve also noticed I have been experimenting with my sourdough bread baking skills. Seriously, is there anything better then fresh bread and homemade soup? Especially on COLD WINTER DAYS!

I don’t think so! In fact, almost everyone loves good old fashioned tomato soup and homemade bread right? You’re in for a real treat with my latest version of an all time fave, Roasted Carrot and Tomato Soup.

It’s incredibly easy to prepare, but its flavor is anything but basic! It’s a bit like my newest sourdough bread where I experimented with a couple new flours. Just one simple change can drastically change the taste and flavor of both your soup and bread.

SO here you are! Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

Since it’s been extremely COLD here in Minnesota, I can definitely appreciate having a warm bowl of soup ready to warm up my insides after a long day.

And there is nothing better after a cold long run than sitting by the fire and savoring every bite of a slice of fresh sourdough bread with nut-butter…truly one of my favorite treats after a long run.

Want to know the my secret to Flavorful Roasted Carrot Soup?

The trick to its rich, almost addicting taste is roasted vegetables. My organic carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.

Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.

If you’d like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn’t a concern and you’d like to make it extra creamy, stir in a little plain Greek yogurt.

Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt’s high protein content makes the Roasted Carrot Soup more filling too.

ROASTED CARROT TOMATO SOUP

INGREDIENTS:

•  1 1/2 pounds organic carrots, cut into 1/2-inch slices (about 6 large carrots)
•  1 large yellow onion, thinly sliced
•  4 cloves garlic, peeled and left whole
•  2 tablespoons extra-virgin olive oil
•  1 1/2 teaspoons kosher salt, divided, plus additional to taste
•  1 teaspoon ground cumin
•  1/4 teaspoon black pepper, plus additional to taste
•  2 cans whole peeled tomatoes (28 ounce cans)
•  1 teaspoon dried basil
•  1/2 cup plain Greek yogurt, plus additional for serving
•  Fresh basil — optional, for serving

DIRECTIONS:

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

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How do you warm up after a Long Cold Winter Run?

Are you a HUGE fan of homemade soup? Whats your fave?

Chicken Noodle or Tomato Soup? I LOVE Tomato!

Have you used Greek Yogurt in your soups before? I LOVE IT!