tomato carrot soup

We are in the midst of a big run of freezing cold days. The weather man said that it was going to be the coldest stretch in 100 years or something like that. So it's really cold.

Despite the temperature, I took a few longer walks yesterday. The first one was at Bouve Conservation in Hingham for about two miles. I was cold but nothing crazy. But towards the end of the day, I took Ruby for another walk through the neighborhood. When we got back I felt absolutely chilled to the bone. In spite of my electric blanket and hot fire, it took a solid hour to feel warm again. It was about 30 minutes in that I knew I needed tomato soup.

I had some carrots leftover from making this soup earlier in the vacation. I googled to make sure it wasn't a terrible idea to combine tomatoes and carrots - turns out it wasn't. Many of the recipes I looked at added cream but I held off. Not only did I not have cream, but I was trying to keep it healthier.

End result? A slightly chunkier soup. Sweet flavor due to the carrots. Perfect for sourdough bread.

Here's how it goes.

  1. Preheat oven to 400 F
  2. Chop carrots, drizzle with olive oil, and lay on a sheet pan. Roast in the oven for about 30 minutes or so.
  3. Meanwhile, heat olive oil in a dutch oven or pot to medium heat. Add the garlic and onion. Cook until the onions become translucent. Then add in the tomatoes and chicken stock. Stir to combine.
  4. When the carrots are done, add them to the pot to combine. Then use your immersion blender (or regular blender) to puree the soup.
  5. Add back to the pot to keep warm until you are ready to eat.
  6. Serve with torn basil ... and perhaps a sourdough grilled cheese.

Shopping List
1 lb carrots
1 28oz can San Marzano tomatoes
2 1/2 cups of chicken stock
1 small onion, diced or sliced
2 cloves garlic
olive oil
handful of basil, torn

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