When I want something warm, comforting, and packed with nutrients, this roasted tomato carrot soup always comes to mind.
It’s my go-to when I crave something velvety, slightly sweet, and rich with the earthy flavors of slow-roasted vegetables.
There’s something magical about how roasting brings out the natural sugars in tomatoes and carrots. With a handful of pantry staples, I turn simple veggies into a soul-soothing bowl that’s both healthy and deeply satisfying.
Roasted Tomato Carrot Soup?
I roast carrots and tomatoes at 400°F. I give them about 25 to 30 minutes. I turn them halfway through for even roasting. I stop when they look caramelized and feel tender.
How To Make Roasted Tomato Carrot Soup?
 Recipe Time
Preparation: 15 minutes
Roasting Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 55 minutes
Course: Soup / Appetizer / Light Meal
Cuisine: Global / Vegetarian
Yield: Serves 4
Equipment Needed
- Baking tray
- Parchment paper
- Large soup pot
- Immersion blender or regular blender
- Chopping board & knife
- Wooden spoon
Ingredients
- 6 ripe tomatoes (halved)
- 3 medium carrots (peeled and chopped)
- 1 large onion (quartered)
- 4 cloves garlic (unpeeled)
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 1½ cups vegetable broth (or more, depending on desired consistency)
- 1 tsp sugar (optional, to balance acidity)
- Fresh basil or parsley (for garnish)
- Splash of coconut cream or yogurt (optional, for creaminess)
Instructions
1. Roast The Vegetables
I start by preheating my oven to 400°F (200°C). I place the tomatoes, carrots, onion, and unpeeled garlic cloves on a parchment-lined tray. After drizzling olive oil, I sprinkle salt, pepper, and paprika over them. I roast them for about 30 minutes, flipping halfway through, until the edges start to caramelize and the tomatoes are soft.
2. Prep The Garlic
Once everything is roasted, I let the garlic cool slightly. Then, I squeeze the roasted garlic out of the skins—it’s mellow and sweet, and I always love how it smells.
3. Simmer The Soup
I transfer all the roasted vegetables and garlic into a large soup pot. I pour in the vegetable broth and bring it to a simmer over medium heat for about 10 minutes to let the flavors deepen.
4. Blend It Smooth
I use my immersion blender right in the pot to puree the soup until smooth. If it looks too thick, I add more broth. If I’m using a regular blender, I blend in batches carefully.
5. Taste And Adjust
I taste the soup and sometimes add a little sugar if the tomatoes are too acidic. I season with a bit more salt or pepper if needed.
6. Serve And Garnish
I ladle the soup into bowls and add a swirl of coconut cream or a dollop of yogurt. I sprinkle fresh herbs on top—it adds freshness and color.
Nutrition Facts Roasted Tomato Carrot Soup
- Calories: 150
- Protein: 3 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Fat: 7 g
- Sugar: 10 g
- Sodium: 350 mg
Tips And Variations Roasted Tomato Carrot Soup
Make It Creamy
If I want a creamier texture, I blend in some coconut milk or cashew cream at the end.
Add A Kick
When I’m in the mood for spice, I toss in a pinch of red pepper flakes or cayenne before roasting.
Boost Protein
Sometimes I add a scoop of cooked white beans or lentils while blending to make it heartier.
Use Canned Tomatoes
If fresh tomatoes aren’t in season, I use good-quality canned whole tomatoes and roast them the same way.
Is Carrot Tomato Soup Healthy?
Yes, carrot tomato soup is healthy. I make it with fresh carrots and ripe tomatoes. These vegetables give me vitamins A and C.
The soup is low in calories and high in fiber. I don’t add cream, so it stays light. It helps me feel full without overeating. I enjoy it as a nutritious meal or snack.
Note
If I plan to store it for the week, I make a double batch. It keeps well in the fridge for up to 5 days and freezes beautifully. I just reheat gently on the stove and add a splash of broth if it thickens too much.
Conclusion
Roasted tomato carrot soup is more than just a recipe for me—it’s a reminder that simple ingredients, when treated right, can create something absolutely special.
I love how roasting transforms basic veggies into rich, complex flavors, and this soup proves that healthy doesn’t have to be boring. It’s warming, nourishing, and always hits the spot.
Roasted Tomato Carrot Soup
Equipment
- Baking tray
- Parchment paper
- Large soup pot
- Immersion blender or regular blender
- Chopping board & knife
- Wooden spoon
Ingredients Â
- 6 ripe tomatoes halved
- 3 medium carrots peeled and chopped
- 1 large onion quartered
- 4 cloves garlic unpeeled
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 1½ cups vegetable broth or more, depending on desired consistency
- 1 tsp sugar optional, to balance acidity
- Fresh basil or parsley for garnish
- Splash of coconut cream or yogurt optional, for creaminess
InstructionsÂ
Roast The Vegetables
- I start by preheating my oven to 400°F (200°C). I place the tomatoes, carrots, onion, and unpeeled garlic cloves on a parchment-lined tray. After drizzling olive oil, I sprinkle salt, pepper, and paprika over them. I roast them for about 30 minutes, flipping halfway through, until the edges start to caramelize and the tomatoes are soft.
Prep The Garlic
- Once everything is roasted, I let the garlic cool slightly. Then, I squeeze the roasted garlic out of the skins—it’s mellow and sweet, and I always love how it smells.
Simmer The Soup
- I transfer all the roasted vegetables and garlic into a large soup pot. I pour in the vegetable broth and bring it to a simmer over medium heat for about 10 minutes to let the flavors deepen.
Blend It Smooth
- I use my immersion blender right in the pot to puree the soup until smooth. If it looks too thick, I add more broth. If I’m using a regular blender, I blend in batches carefully.
Taste And Adjust
- I taste the soup and sometimes add a little sugar if the tomatoes are too acidic. I season with a bit more salt or pepper if needed.
Serve And Garnish
- I ladle the soup into bowls and add a swirl of coconut cream or a dollop of yogurt. I sprinkle fresh herbs on top—it adds freshness and color.
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.