There’s something truly comforting about a warm bowl of roasted carrot and tomato soup. The natural sweetness of the carrots pairs beautifully with the rich, tangy flavor of slow-roasted tomatoes, creating a vibrant and wholesome blend.
I love how roasting deepens the flavors, giving the soup a smoky undertone and a velvety texture that’s perfect for cozy lunches or light dinners.
Whether you’re looking to use up extra veggies or just craving something nourishing and homemade, this soup always delivers warmth, flavor, and a healthy dose of goodness in every spoonful.
How To Make Roasted Carrot And Tomato Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Soup / Starter / Light Lunch
Cuisine: Fusion
Yield: Serves 4
Equipment Needed
- Baking tray
- Parchment paper
- Large pot or Dutch oven
- Blender (immersion or regular)
- Knife and chopping board
- Ladle
Ingredients
- 4 medium carrots, peeled and chopped
- 4 ripe tomatoes, halved
- 1 large onion, sliced
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp cumin powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Optional: 1 tbsp cream or coconut milk (for extra richness)
Instructions
Roast The Vegetables
I start by preheating the oven to 400°F (200°C). Then I line a baking tray with parchment paper, spread out the carrots, tomatoes (cut side up), onions, and garlic. I drizzle them with olive oil and season with a pinch of salt and pepper. I roast them for about 25–30 minutes, until the carrots soften and the edges begin to caramelize.
Simmer The Soup Base
In a large pot, I heat a teaspoon of olive oil and add the roasted vegetables. I pour in the vegetable broth and bring it to a gentle boil. I stir in cumin and smoked paprika, then let everything simmer for another 10 minutes so the flavors meld beautifully.
Blend Until Smooth
I use an immersion blender to puree the soup directly in the pot, but a countertop blender works too. I blend until the soup turns velvety smooth. I adjust the salt and pepper to taste at this point.
Serve Warm
I ladle the soup into bowls and finish with a swirl of cream or coconut milk. I like to top it off with fresh basil or parsley and a dash of black pepper.
Nutrition Facts Of Roasted Carrot And Tomato Soup
- Calories: 145
- Protein: 3 g
- Fat: 8 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 480 mg
Serving Suggestions Of Roasted Carrot And Tomato Soup
Pair With Crusty Bread
I enjoy this soup best with a slice of sourdough or crusty baguette. It’s perfect for dipping.
Add A Cheesy Element
Sometimes I sprinkle a bit of parmesan or serve it with a grilled cheese sandwich when I want a heartier meal.
Balance With Greens
A light side salad with lemon vinaigrette adds a fresh, zesty contrast.
Tips And Variations Of Roasted Carrot And Tomato Soup
Spice It Up
If I want a kick, I add a pinch of chili flakes or a splash of hot sauce.
Make It Creamy
Coconut milk makes the soup luxuriously creamy and adds a subtle sweetness that pairs well with roasted carrots.
Herb Twist
Fresh thyme or rosemary roasted with the vegetables adds aromatic depth.
Swap The Carrots
I sometimes swap half the carrots with sweet potatoes for a deeper flavor.
Health Benefits Of Roasted Carrot And Tomato Soup
Rich In Beta-Carotene
Carrots offer a healthy dose of beta-carotene, which my body converts into vitamin A—great for vision and skin.
Tomato Antioxidants
Tomatoes provide lycopene, an antioxidant known for its heart health and anti-inflammatory benefits.
Natural Immune Boosters
The garlic and onion add more than just flavor—they boost immunity and support gut health.
Low-Calorie Comfort
This soup fills me up without weighing me down. It’s a guilt-free comfort dish.
Note
I always roast the vegetables until slightly caramelized. That golden edge is what makes this soup taste homemade and deeply flavorful. Skipping the roasting step simply won’t do this recipe justice.
Conclusion
This roasted carrot and tomato soup has become one of my signature comfort bowls. It’s simple, wholesome, and full of vibrant flavor.
Whether I’m making it for myself on a quiet night or sharing it with guests, it always impresses. I hope it brings as much warmth to your kitchen as it does to mine.
Roasted Carrot And Tomato Soup
Equipment
- Baking tray
- Parchment paper
- Large pot or Dutch oven
- Blender (immersion or regular)
- Knife and chopping board
- Ladle
Ingredients Â
- 4 medium carrots peeled and chopped
- 4 ripe tomatoes halved
- 1 large onion sliced
- 4 garlic cloves peeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp cumin powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Optional: 1 tbsp cream or coconut milk for extra richness
InstructionsÂ
Roast The Vegetables
- I start by preheating the oven to 400°F (200°C). Then I line a baking tray with parchment paper, spread out the carrots, tomatoes (cut side up), onions, and garlic. I drizzle them with olive oil and season with a pinch of salt and pepper. I roast them for about 25–30 minutes, until the carrots soften and the edges begin to caramelize.
Simmer The Soup Base
- In a large pot, I heat a teaspoon of olive oil and add the roasted vegetables. I pour in the vegetable broth and bring it to a gentle boil. I stir in cumin and smoked paprika, then let everything simmer for another 10 minutes so the flavors meld beautifully.
Blend Until Smooth
- I use an immersion blender to puree the soup directly in the pot, but a countertop blender works too. I blend until the soup turns velvety smooth. I adjust the salt and pepper to taste at this point.
Serve Warm
- I ladle the soup into bowls and finish with a swirl of cream or coconut milk. I like to top it off with fresh basil or parsley and a dash of black pepper.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.