Roasted Carrot Tomato Soup Recipe - Give Recipe (2024)

Why should you make it?

1. It is a perfect flavored tomato soup as roasted carrots and onions give it a nicely balanced sweetness.
2. It has a base with olive oil, garlic and paprika, which makes the soup taste even richer.
3. It is endlessly customizable. You can roast more vegetables and blend them altogether. Red sweet peppers and parsnips would work fine with tomatoes and carrots.
4. It is a creamy carrot and tomato soup without cream.
5. You can make a large batch and freeze some for later.

About The Ingredients

• Tomatoes: Use the best quality tomatoes that are juicy and meaty. Just like in our homemade tomato paste recipe, we recommend plum or Roma tomatoes for this recipe too. But you can even make this soup with cherry tomatoes.
• Onions: They have a caramelized flavor when roasted, so don’t skip them. You can use red or white onions.
• Carrots: The sweetness of roasted carrots balance the tangy flavor of this tomato soup. You can increase or reduce the amount of it.
• Chicken broth: You can use plain water or vegetable stock if you want to make your tomato carrot soup vegetarian.
• Spiced oil base: Garlic and paprika flavored oil takes this soup to the next level. You can use olive oil, another oil or butter.

How To Make

This creamy roasted carrot tomato soup recipe has 3 simple folds.

1. Cut the carrots, tomatoes and onions in half or quarters and place them on a baking sheet. Drizzle olive oil, sprinkle salt and pepper over the veggies.
2. Roast them in a preheated oven for 40 min.

3. Heat olive oil in a pan. Add in mashed garlic and paprika. Cook over low heat for 15-20 seconds.
4. Add in the roasted tomatoes (with their skin), carrots and onions. If there is any juice in the baking sheet, add that into the pan too. Pour chicken broth over these, give it a good stir. Bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes.

5. Remove the pan from the heat and blend until smooth. Put it back over the stove and cook for another 5 minutes.

6. Garnish and serve. Sprinkle chopped parsley (or fresh basil) and red pepper flakes (or crushed chili). Drizzle a little yogurt over it and serve.

Expert Tips

1. Make sure you place the onions, carrots and tomatoes on the baking sheet in a single layer.
2. We don’t bother removing the skin of tomatoes after roasting and puree them altogether. And we never have a problem, but you can remove their skin if you want after roasting.
3. We love to combine everything in the pan and then blend until smooth. But if you want, you can first puree the roasted vegetables in a food processor and then add the puree over the spiced oil in the pan. Pour chicken broth over it and continue with the next steps.
4. Instead of chicken broth, you can use vegetable stock or just water.
5. Bring the yogurt to room temperature. To do this, take it out of the fridge and keep it on the counter when you are making the soup.
6. If you want to make it vegan, sub vegetable stock for chicken stock and use vegan yogurt for garnish or serve it without yogurt.

Serving Suggestions

You can pair this tomato and carrot soup with a grilled cheese like spinach feta grilled cheese or air fry grilled cheese sandwiches.

You can also serve it with your favorite homemade bread like crusty no flour cornbread or easy yogurt bread loaf. Also, it turns into an amazing lunch when accompanied by a grilled cheese sandwiches.

How To Store

You can keep this tomato carrot soup in an air-tight container in the refrigerator for 3 days. Reheat when you want to eat it later.

You can freeze any remaining tomato soup without the garnish in an airtight container for 2-3 months.

FAQs

Other Tomato Flavored Soups

• Oyster Mushroom Soup
• Roasted Tomato Garlic Soup
• Sehriye Corbasi (Turkish Orzo Soup)
• Tomato Rice Soup

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• Author:
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 1x
• Category: Soup
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Instructions

Notes

Nutrition

• Serving Size:
• Calories: 303
• Sugar: 14.9 g
• Sodium: 985.3 mg
• Fat: 18.2 g
• Carbohydrates: 28.3 g
• Fiber: 5.7 g
• Protein: 10.2 g
• Cholesterol: 8.4 mg