Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy basil tomato carrot soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Creamy Basil Tomato Carrot Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creamy Basil Tomato Carrot Soup is something that I’ve loved my whole life.

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Stir in carrots, chicken broth, basil and parsley.

To begin with this recipe, we have to prepare a few ingredients. You can cook creamy basil tomato carrot soup using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Basil Tomato Carrot Soup:

1. Take 1 Red Onion
2. Prepare 1 Bunch Parsley (dhania)
3. Take 3 Tomatoes
4. Make ready 3 Carrots
5. Prepare 1/4 Cup Whole Milk
6. Get 1/4 tsp Garlic Powder You can also use garlic cloves instead
7. Make ready 1 tbsp Tomato Paste
8. Get 1/2 tbsp Basil powder
9. Get 1 Pinch Salt
10. Get 2 Cups Water
11. Get 2 tbsp Cooking Oil
12. Get 1 Blender

Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Add the cashews, diced tomatoes, coconut milk, and ¼ cup water to the pot. Carefully pour the soup into the blender and blend until smooth. Season tomato soup with salt and pepper.

Instructions to make Creamy Basil Tomato Carrot Soup:

1. Wash all ingredients and chop your ingredients into small pieces.
2. In a sufuria/cooking pan pour in the oil and let it heat up for a few seconds. - - Add in the onions and fry until translucent in color
3. Once the onions become translucent or nearing golden brown in color, add in the parsley and the garlic powder and stir. Allow it to cook for 2 minutes.
4. Add in the tomatoes and let it cook till it begins forming a paste.
5. Add in the basil, tomato paste and salt and mix them all together. Cover your sufuria/cooking pan and allow it to cook for 5 minutes.
6. Add in the carrots and the water. Cover up the sufuria/cooking pan and let the carrots cook till tender.
7. Once ready, turn off the cooker and set aside the sufuria and give it time to cool for about 30 minutes.
8. Once cooled down, pour in the cooked tomatoes and carrots into your blender. Blend until it becomes smooth. You can add more water if it’s too thick. However, make sure it doesn’t become too watery.
9. Blend it to form a smooth thick liquid.
10. Transfer the blended ingredients back into your sufuria to heat up. Once it starts boiling add in a ¼ cup of whole milk and stir it. Let it boil for about 2 minutes before turning off your cooker.
11. Once ready, turn off your cooker and serve your Creamy Basil Tomato Carrot Soup.
12. Server the soup with your favourite pastry like bread, bread rolls, chapati, doughnuts or scones.

Creamy Carrot and Tomato Soup There are fewer thing I love more when it's cold outside than a piping hot bowl of Creamy Tomato Soup and a grilled cheese. I'm talking Campbell's tomato soup from a can, and a flimsy piece of wheat bread bread slathered with mayo, a single slice of processed American cheese, and a whole lotta butter on the. This Carrot Tomato Basil Soup is perfect for your Holiday table or just anytime you crave comfort in a bowl. This easy yet festive soup is made by first roasting sweet carrots, tomatoes, shallots, garlic and herbs, then simply blending them till smooth. Why this recipe for Carrot Tomato Basil Soup works: As simple as it sounds, this carrot tomato basil soup is just as luscious and comforting.

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