Creamy Tomato Carrot Soup

Creamy Tomato Carrot Soup + Sourdough Grilled Cheese 🍅⁣⁣

There’s nothing better than roasting a bunch of veggies in a cast iron dutch oven and blending it all up to create warm, comforting soup. This recipe is perfect for fresh garden tomatoes and herbs and it’s truly one of the simplest meals I make.⁣

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:⁣

- 3-4 tomatoes (Roma is best but not necessary), with stems/ sepals removed⁣

- About 1 ½ cup chopped carrots⁣

- 1 red onion, cut in half⁣

- 1 red pepper, cut up with seeds removed⁣

- 3 tablespoons olive oil⁣

- 1 head of garlic, with the top cut off and the bottom wrapped in foil, drizzled with olive oil⁣

- 1 cup heavy cream⁣

- About 3 tablespoons fresh basil⁣

- 1 teaspoon sugar⁣

- Salt + pepper to taste⁣

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𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:⁣

- Pre-heat the oven to 375 degrees.⁣

- Place all ingredients into a dutch oven, aside from the cream and sugar. Cover with the lid and bake for 45 minutes or until all vegetables are roasted and garlic is soft.⁣

- Remove lid. Remove the bulb of garlic. Allow to cool for 5 minutes, then squeeze the garlic out of the foil into the roasted veggies.⁣

- Use an immersion blender to blend everything up. Add the heavy cream and sugar and blend until smooth.⁣

- Serve with a sour dough grilled cheese. I used a mixture of American, cheddar and provolone cheese.⁣