Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you’ll be making this one again and again for your family.
Roasted Carrot and Tomato-Basil Soup
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 6
- Ingredients 10
Ingredients
- 1 lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
- 2 small onions, halved and thinly sliced (about 2 cups)
- 4 cloves garlic
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cans (28 oz each) Muir Glen™ organic whole tomatoes, drained, juices reserved
- 1 teaspoon dried basil leaves
- 1/2 cup plain Greek yogurt
- Food Should Taste Good™ tomato & basil brown rice crackers, as desired
Instructions
-
Step1Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
-
Step2Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.
Nutrition
200
Calories
10g
Total Fat
5g
Protein
22g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1060mg
- 44%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 6g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 250%
- 250%
- Vitamin C
- 30%
- 30%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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