Tomato Carrot Soup
This creamy tomato carrot soup is the perfect cozy meal. It’s made with just a few nourishing ingredients, like roasted carrots, tomatoes, onion and garlic. Plus it couldn’t be easier to make and is done in 30 minutes! You can have it for lunch or a light dinner with toasted bread. It’s sure to quickly become a family favorite.
Why You’ll Love This Recipe
- Easy to make.
- Weeknight meal.
- Great for lunch or a lighter dinner.
- Gluten free, dairy free, paleo, and plant based.
- Incredibly comforting.
- Family favorite.
- Delicious as leftovers.
- Done in 30 minutes.
Ingredients & Substitutions
- Olive oil. This will be used to roast the veggies and also in the tomato carrot soup. Any neutral tasting oil will work.
- Tomatoes. You will need 10-12 plum tomatoes. Beefsteak, tomato on the vine, and roma tomatoes all work.
- Carrots. 1 pound carrots about 8 medium, unpeeled, sliced into ¼-inch pieces
- Yellow onion. 1/2 yellow onion largely chopped. You can use a sweet onion or red onion as well.
- Garlic. 5 cloves of garlic, about 1.5 tbsp minced.
- Broth. Vegetable or chicken broth works here. To up to the protein content, use chicken bone broth.
- Fresh Basil. This is used to add flavor to the dish and as a garnish.
- Seasonings. Sea salt, red pepper flakes, and bay leaves are used to add more flavor.
How to Make This Tomato Carrot Soup
Step 1
Roast the veggies. Preheat the oven to 425. Place tomatoes on one half of the sheet pan and add carrots, garlic and onions to other side. Toss everything with olive oil and salt. Bake for 25-30 minutes.
Step 2
Combine roasted veggies with the rest of the ingredients. Scrape all the oven roasted tomatoes, carrots, onions, and garlic into a large pot. Add in broth and olive oil. Puree the mixture until it is a smooth but somewhat chunky consistency.
Step 3
Bring to a boil. Bring the soup to a boil then reduce heat to a simmer. Allow to simmer for about 3-5 minutes. It will thicken as it simmers. For a smoother soup, add a little bit of water and then use an immersion blender to further puree the soup.
Step 4
Serve & enjoy! Garnish tomato carrot soup with fresh basil red pepper flakes. Enjoy with warm crusty bread.
Expert Tips
- The longer you roast the veggies the easier it will be to blend them. For a smoother soup, roast for about 35 minutes.
- Add in a can of coconut milk for a creamier soup! This adds great flavor and healthy fats.
- For extra protein in this tomato carrot soup, use chicken bone broth in place of broth.
Frequently Asked Questions
Is this soup dairy free?
Yes! This soup is dairy free, gluten free, paleo, and vegan.
What do I do if I don’t have an immersion blender?
You can dump the ingredients into a high speed blender or food processor. After blending, pour it into a pot and bring to a boil then reduce heat and simmer.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave.
You May Also Like
- Potato Parsnip Leek Soup
- Bison Chili
- Instant Pot Chicken Pot Pie Soup
- Chicken Sweet Potato Bowl
- Chickpea Vegetable Stew
- Ground Turkey Soup
Tomato Carrot Soup
Ingredients
- 10-12 plum tomatoes
- ¼ cup + 1 tbsp olive oil
- 8 large carrots, unpeeled, sliced into 1/4 inch pieces
- 5 garlic cloves
- ½ yellow onion, roughly chopped
- ½ tsp red pepper flakes
- 2 cups vegetable or chicken broth
- ? cup basil leaves, chopped
Equipment
- 1 immersion blender (or food processor/high speed blender)
Instructions
- Roast the veggies. Preheat the oven to 425. Place tomatoes on one half of the sheet pan and add carrots, garlic and onions to other side. Toss everything with olive oil and salt. Bake for 25-30 minutes.
- Combine roasted veggies with the rest of the ingredients. Scrape all the oven roasted tomatoes, carrots, onions, and garlic into a large pot. Add in broth and olive oil. Puree the mixture until it is a smooth but somewhat chunky consistency.
- Bring to a boil. Bring the soup to a boil then reduce heat to a simmer. Allow to simmer for about 3-5 minutes. It will thicken as it simmers. For a smoother soup, add a little bit of water and then use an immersion blender to further puree the soup.
- Serve & enjoy! Garnish tomato carrot soup with fresh basil red pepper flakes. Enjoy with warm crusty bread.
Notes
- For thinner soup, add 1/2-1 cup more broth.
- For smoother soup, roast the veggies for 35 minutes to make sure they are extra soft, then use the immersion blender to puree to desired consistency.
- Use chicken bone broth for added protein.
- Store in an airtight container in the fridge for up to 4-5 days.