Chilled Roasted Tomato and Carrot Soup

by Emily Kemme
Chilled Roasted Tomato and Carrot Soup

Gazpacho isn’t the only chilled summer soup out there that’s refreshing and healthy. Here’s another version of the favorite Southwestern tomato soup, with an Italian twist. Oven-roasted tomatoes, carrots and shallots get a shot of garlic, a blast of basil and a whisper of sherry vinegar to tempt your tastebuds for the perfect summer starter. A dollop of Mexican crema or crème fraîche adds a creamy touch.

Chilled Roasted Tomato and Carrot Soup Recipe

Chilled Roasted Tomato and Carrot Soup

Need an idea for an overabundance of tomatoes? How about a quick-to-prepare chilled tomato soup. Garden fresh!

8 medium ripe tomatoes, halved and stem ends removed

2 large carrots, peeled, halved and quartered lengthwise

2 small shallots, papery skins removed

3 T extra virgin olive oil

1/2 cup low-salt chicken broth (more if needed)

3 large basil leaves

3 large garlic cloves, coarsely chopped

1 T sherry vinegar

salt and pepper to taste

Basil leaves sliced in chiffonade for garnish

REQUIRED EQUIPMENT: You’ll need a food processor, sturdy blender or good hand blender

Preheat oven to 400°F.

Place tomatoes cut side down, carrots and shallots on large, rimmed baking sheet covered in parchment paper. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 12-15 minutes until tomato skin splits and edges begin to brown.

Remove from oven and using tongs, peel tomato skin off and discard. You may need to use your fingers so wait until tomatoes are cool enough to touch. Let vegetables cool before proceeding.

Place vegetables in food processor or blender, including juices that may have accumulated on the baking sheet. Add broth, basil leaves, garlic and vinegar, cover and purée until smooth. Add more broth if desired and blend until smooth. There will still be tiny bits of carrot.

Scrape soup into container with cover and chill for 3 hours, or overnight. Stir before serving.

To serve, spoon chilled soup into small glasses. Dollop with crema or crème fraîche and garnish with chiffonaded basil. Soup may be spooned or sipped.

Stay cool!

Chilled Roasted Tomato and Carrot Soup

“Summer sipper” takes on a healthy meaning with this blender prepared roasted tomato and carrot soup that cools you off. It’s a great patio appetizer, too.

Hogl Gruner VeltlinerWine guru Stephanie Davis says this knock-your-socks-off soup deserves an anything-but-ordinary bottle of wine. She recently discovered Josef Hogl Wachauer Weingärten Grüner Veltliner at Denver’s Stoic and Genuine, and found the wine food friendly, meditative and totally worth ordering a second bottle. Try the Grüner Veltliner for a taste adventure! ($24/bottle)

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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