Flavorista

Meatless Monday: Maverick’s Tomato and Carrot Soup with Pasta

October 18th, 2010

 A few weeks back, I picked up a five pound bag of carrots with the intention of making carrot ginger soup.  Maverick could not get over the size of some of the carrots announcing that he wanted to make soup, not just any soup but tomato soup with carrots and pasta (so much for my carrot ginger- harumph).

I will admit to you that I wasn’t too sure about the simple combination of carrots and tomatoes, nor was I very enthusiastic (carrot ginger boo hoo).  Luckily, Maverick was eager enough for both of us.  He peeled 5 giant carrots and sliced them into half moons with the focus of a surgeon.

Over the summer flavorista Jen had sent me her favorite recipe for tomato soup and we used this as the base.  She originally got the recipe  from the Moosewood Cookbook.  The recipe was very appealing because it was made with pantry items.  It will surely be made again and again (sometimes with carrots).

Dare I say it?  OK, yes.  It might just be the most perfect homemade tomato soup.  Ever.  This tomato soup exemplifies the start with good ingredients and you end up with outstanding food theory of cooking.

I did use my immersion blender to smooth out the soup before adding the carrots but you could certainly go for a more rustic soup and skip the blending.  Just crush the tomatoes with the back of your cooking spoon.

I garnished my bowl with some feta and cilantro, although any leafy fresh herb (chives, parsley, basil) would have been a pleasant accent.

In retrospect, Maverick might have been onto something in his simplicity.  This soup was very kid-friendly and very healthy, perfect for a Meatless Monday and most excellent for brown bag lunches.  The carrots added a nice heft to the soup.

Tomato and Carrot Soup
very slightly adapted from The Moosewood Cookbook’s Spicy Tomato Soup

1 Tbsp. butter
1 Tbsp. olive oil
1 1/2 cups minced onion
3 cloves crushed garlic
1/2 tsp. kosher salt or sea salt, more to taste
1 tsp. dried dill weed
1/8 tsp black pepper
1 (35-oz.) can whole Italian tomatoes
1 (32-oz) pkg. vegetable broth
1 Tbsp. honey
5 large carrots, peeled and sliced into half moons
3 cups cooked pasta, like wagon wheels or rotini (or cooked rice for gluten-free)
fresh herbs (optional)
crumbled feta or grated Parmesan (optional)

In a large soup pot over medium heat, warm the butter and olive oil.  Add the onion and garlic.  Cook and stir until onions are softened, about 5 minutes.  Add the salt, dill, pepper, tomatoes, broth and honey.  Bring the mixture to a simmer.  Use an immersion blender to process the soup until smooth.

Stir in the carrots and cover.  Reduce the heat.  Gently simmer the soup for 45 minutes, stirring occasionally.  Test the doneness on the carrots, they should be tender.  Taste the soup, add a touch more salt if needed.

Stir in the cooked pasta.  Garnish bowls with fresh herbs and cheese,if desired.

Entry Filed under: Vegetarian