There’s something incredibly warming and comforting about a bowl of soup, especially when it’s packed with wholesome ingredients like ripe tomatoes, vibrant carrots, and fragrant basil. This Luscious Carrot Tomato Basil Soup is not only delicious but also incredibly easy to make, making it the perfect addition to your weeknight dinners or cozy weekends. With a delightful blend of flavors and a touch of freshness from the herbs, this soup is bound to become a staple in your kitchen.
Why This Recipe Is Reliable
This recipe for Luscious Carrot Tomato Basil Soup stands out due to its straightforward preparation and the use of fresh, seasonal ingredients. It’s a versatile dish that can easily be adapted to your taste preferences. Plus, it’s packed with nutrients, making it a healthy option for the whole family. The combination of tomatoes and carrots creates a naturally sweet and savory flavor profile, while the fresh herbs elevate the dish to something truly special.
Shopping List
- 10 ripe tomatoes on the vine, washed and cut in half
- 1 red bell pepper, deseeded and cut into 1-inch pieces
- 4 carrots, peeled and sliced into 1-inch chunks
- 4 shallots, peeled and cut in half
- 6 slices of garlic, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons oregano
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 cup packed fresh basil leaves (or 1/4 cup of basil pesto)
- 3 cups liquid in total (vegetable stock or cream, or a mixture of both)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
Gear Up: What to Grab
- Large pot or Dutch oven – Perfect for simmering the soup.
- Blender or immersion blender – To achieve that silky smooth texture.
- Cutting board and knife – For chopping the vegetables.
- Measuring spoons and cups – Ensure accurate ingredient measurements.
Stepwise Method: Luscious Carrot Tomato Basil Soup
Step 1: Prepare the Vegetables
Start by washing and halving the ripe tomatoes. Cut the red bell pepper into 1-inch pieces, peel and slice the carrots, and halve the shallots. Crush the garlic slices and set aside.
Step 2: Sauté the Base
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the shallots and sauté until they are soft and translucent, about 4-5 minutes. Then, add the crushed garlic and stir for another minute until fragrant.
Step 3: Add the Rest of the Vegetables
Add the carrots, red bell pepper, and halved tomatoes into the pot. Sprinkle with salt, black pepper, and oregano. Stir everything together and let it cook for about 10 minutes, allowing the vegetables to soften.
Step 4: Add Herbs and Liquid
Toss in the fresh thyme sprigs and pour in your choice of liquid (vegetable stock or cream, or a mixture of both). Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until all vegetables are tender.
Step 5: Blend the Soup
Once the vegetables are cooked through, remove the pot from the heat. Take out the thyme sprigs and blend the soup using a blender or an immersion blender until smooth and creamy. If you prefer a chunkier texture, blend it to your desired consistency.
Step 6: Add Fresh Basil
Stir in the fresh basil leaves (or basil pesto) into the blended soup. Taste and adjust seasoning with salt, pepper, and oregano if needed.
Step 7: Serve and Enjoy
Ladle the Luscious Carrot Tomato Basil Soup into bowls and garnish with extra fresh basil if desired. Serve hot, and enjoy the comforting flavors!
Fresh Seasonal Changes
- Spring: Add fresh peas or asparagus for a vibrant twist.
- Summer: Incorporate zucchini or corn for added sweetness.
- Fall: Stir in roasted pumpkin or sweet potatoes for a hearty flavor.
- Winter: Add kale or spinach for extra nutrients and color.
Troubleshooting Tips
- If the soup is too thick, gradually add more stock or cream until the desired consistency is reached.
- If it tastes too acidic, a pinch of sugar can help balance the flavors.
- For a spicier kick, consider adding a pinch of red pepper flakes.
- If you want a more intense flavor, try roasting the tomatoes and garlic before adding them to the soup.
Keep-It-Fresh Plan
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove or in the microwave. You can also freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers.
Popular Questions
Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned tomatoes for fresh ones. Just use about 2 cans of diced tomatoes to replace the 10 fresh tomatoes. Adjust the seasoning as needed since canned tomatoes can be more acidic.
How can I make this soup vegan?
Simply use vegetable stock instead of cream and omit any dairy-based garnishes. The soup is delicious as is, but you can also add a splash of coconut milk for creaminess.
Can I add protein to this soup?
Absolutely! You can add cooked lentils, beans, or even shredded rotisserie chicken to make it more filling. Just stir in your desired protein after blending.
What can I serve with this soup?
This Luscious Carrot Tomato Basil Soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad for a complete meal.
Time to Try It
With its rich flavors and nutritious ingredients, the Luscious Carrot Tomato Basil Soup is a dish that will warm your heart and nourish your body. So grab those fresh tomatoes and carrots, and get ready to whip up a pot of goodness that is both satisfying and healthy. This recipe is not just a meal; it’s an experience that brings the taste of summer’s bounty into your home all year round. Enjoy the process, savor the aroma, and most importantly, relish every spoonful!
Luscious Carrot Tomato Basil Soup
Ingredients
Equipment
Method
- Start by washing and halving the ripe tomatoes. Cut the red bell pepper into 1-inch pieces, peel and slice the carrots, and halve the shallots. Crush the garlic slices and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the shallots and sauté until they are soft and translucent, about 4-5 minutes. Then, add the crushed garlic and stir for another minute until fragrant.
- Add the carrots, red bell pepper, and halved tomatoes into the pot. Sprinkle with salt, black pepper, and oregano. Stir everything together and let it cook for about 10 minutes, allowing the vegetables to soften.
- Toss in the fresh thyme sprigs and pour in your choice of liquid (vegetable stock or cream, or a mixture of both). Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until all vegetables are tender.
- Once the vegetables are cooked through, remove the pot from the heat. Take out the thyme sprigs and blend the soup using a blender or an immersion blender until smooth and creamy. If you prefer a chunkier texture, blend it to your desired consistency.
- Stir in the fresh basil leaves (or basil pesto) into the blended soup. Taste and adjust seasoning with salt, pepper, and oregano if needed.
- Ladle the Luscious Carrot Tomato Basil Soup into bowls and garnish with extra fresh basil if desired. Serve hot, and enjoy the comforting flavors!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, gently warm on the stove or in the microwave.
- You can freeze the soup for up to 3 months, letting it cool completely before transferring to freezer-safe containers.
