Total Time
1hr 23mins
Prep 20 mins
Cook 1 hr 3 mins

A great way to use up fresh tomatoes.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
  3. Bake for 35 minutes until tender and slightly charred.
  4. Remove tomatoes from oven and cool.
  5. Discard skins.
  6. Heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
  7. Add the carrot, garlic, and herbs.
  8. Saute for 8 minutes.
  9. Stir in the broth.
  10. Partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
  11. Add the tomato halves.
  12. Place half of the mixture in a blender and process until smooth and repeat with remaining mixture. You can also blend it all with a stick blender.
  13. Return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. Do not boil.
  14. Sprinkle with additional fresh herbs if desired just before serving.

Reviews

(1)
Most Helpful

PAC Fall 2008: Excellent soup! I used a stick blender on this soup and I left some of the veggie chunks for texture!! Delicious!

Mom2Rose September 17, 2008

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