Paleo Recipes – Cavegirl Cuisine

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Creamy Roasted Tomato and Carrot Soup (paleo/dairy-free)

Creamy Roasted Tomato and Carrot Soup (paleo/dairy-free)

Although this “Creamy” Roasted Tomato and Carrot Soup recipe contains no cream, the blended cauliflower gives it that silky base…and it doesn’t disappoint! I hope you enjoy it too.

Some other Cavegirl Cuisine recipes that you may enjoy:
Clean Out the Crisper Celery Soup
Roasted Cauliflower and Bacon Soup
Baked Squash and Carrot Fritters

Creamy Roasted Tomato and Carrot Soup


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Ingredients

  • • 2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
  • • 4 carrots, peeled and quartered
  • • 1/2 head of cauliflower, broken into florets
  • • 1 large Vidalia onion (or preferred onion)
  • • 4-5 cloves of garlic
  • • avocado oil (or preferred oil), for drizzling
  • • sea salt and ground pepper, to taste
  • • 2 tablespoons ghee or organic butter
  • • 2 stalks of celery, chopped
  • • 4 cups chicken or veggie broth
  • • 8-10 basil leaves
  • • 1 teaspoon sea salt (or more if desired)
  • • 1/4 teaspoon ground celery seed
  • • 1 tablespoon cooking Sherry
  • • Optional garnishes: crumbled bacon and additional basil

Directions

  1. Preheat the oven to 400 degrees F.
  2. In two baking dishes, scatter the tomatoes, carrots, cauliflower, onion, and garlic cloves. Drizzle lightly with oil. Give it a quick toss. Season with salt and pepper. Bake for 30 minutes.
  3. Set aside. While that is cooling, place butter and celery in a Dutch oven or heavy-bottomed pot over medium-high heat. Cook for about 4 minutes. Add roasted veggies, broth, basil leaves, salt, celery seed, and Sherry.  Bring to a boil. Cover and reduce to a simmer for 30 minutes.
  4. Using an immersion blender (or you can use a stand blender alternating batches of the soup), blend until smooth. Either serve immediately or let simmer covered for an additional half hour to let the flavors marry together.
  5. Garnish with optional bacon crumbles and basil (cut chiffonade).
  6. Enjoy!

Ingredients

  • 2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
  • 4 carrots, peeled and quartered
  • 1/2 head of cauliflower, broken into florets
  • 1 large Vidalia onion (or preferred onion)
  • 4-5 cloves of garlic
  • avocado oil (or preferred oil), for drizzling
  • sea salt and ground pepper, to taste
  • 2 tablespoons ghee or organic butter
  • 2 stalks of celery, chopped
  • 4 cups chicken or veggie broth
  • 8-10 basil leaves
  • 1 teaspoon sea salt (or more if desired)
  • 1/4 teaspoon ground celery seed
  • 1 tablespoon cooking Sherry
  • Optional garnishes: crumbled bacon and additional basil

Directions

  1. Preheat the oven to 400 degrees F.
  2. In two baking dishes, scatter the tomatoes, carrots, cauliflower, onion, and garlic cloves. Drizzle lightly with oil. Give it a quick toss. Season with salt and pepper. Bake for 30 minutes.
  3. Set aside. While that is cooling, place butter and celery in a Dutch oven or heavy-bottomed pot over medium-high heat. Cook for about 4 minutes. Add roasted veggies, broth, basil leaves, salt, celery seed, and Sherry.  Bring to a boil. Cover and reduce to a simmer for 30 minutes.
  4. Using an immersion blender (or you can use a stand blender alternating batches of the soup), blend until smooth. Either serve immediately or let simmer covered for an additional half hour to let the flavors marry together.
  5. Garnish with optional bacon crumbles and basil (cut chiffonade).
  6. Enjoy!
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