This homemade tomato carrot soup recipe is the ultimate comfort food! It’s loaded with flavors from the roasted tomatoes, carrots, and red onions. This soup has a smooth, creamy texture and is ready in 35 minutes or less.
Soup season is here and I could not be any happier! Everyone has their own version of their favorite tomato soup. My version is simple and easy to make. We eat it year-round.
You can even make a larger batch to last you the rest of the week, or to freeze for later. Trust me, you’ll want to make a large batch because this vegan tomato soup is SO satisfying SO good.
Why make this tomato carrot soup?
This luscious soup sets the mood for a comforting experience. This is the type of soup you’ll want to make while in your yoga pants bench watching your favorite show on Netflix; for me, it’s Law & Order: SVU and having no care in the world to step out the house.
This soup comes out perfectly every single time and is even better the next day. The roasted vegetables develop extra sweetness that’s unmistakably noticeable in the soup.
The carrots provide a vibrant orange color. The soup is scrumptious, warm, and satisfying. All of the flavors intertwine so well together and I am excited to share it with you.
My tomato carrot soup ingredients:
You can make this soup with can or fresh tomatoes. I love using fresh ingredients as much as I can. Luckily, we live close to multiple farmer’s markets and grocery stores that carries fresh produce. If you don’t want to deal with the hassle of going to the store, feel free to use what you have on hand. Aside from the quarter cut tomatoes and large chunks of carrots, here are a few other ingredients I have included in this soup and the reasons why I use them:
- Red onion – I like to use red onions as they are sweeter. They’re also low in calories but high in vitamins and minerals.
- Olive Oil – Try to use good quality olive oil. You will also need 2 tablespoons of oil to drizzle over the vegetables. It will make roasting the veggies easier.
- Kosher Salt and ground pepper – Well…this is the quickest and easiest way to season your food.
- Fresh Herbs – I’ve also included fresh herbs such as basil and parsley from my garden to the soup while blending. This helps to tie in the “earthy” flavors.
How to make tomato soup
This vegan carrot soup is so easy to make! All you need are the six ingredients I listed above and 35 minutes to make this roasted tomato soup with carrots. It doesn’t get much easier than that.
Follow my tips and I’ll show you how to make the tomato carrot soup :).
Let’s start with roasting the vegetables as it is very simple to do, and one of my favorite preparation methods when making soups; all of the flavors comes to life!
First, you’ll want to wash, cut, and align the vegetables onto a sheet pan, then coat the vegetables with olive oil.
Next, lightly season the vegetables with kosher salt and ground pepper. You can also use peppercorn as well.
Then, roast the vegetablesin the oven at 425 degrees for 25 minutes.
After 25 minutes, remove the vegetables from the oven. Let cool. Transfer the vegetables to the blender along with the liquid from roasting. Add the herbs. Then run the blender until everything is creamy and smooth.
After you blend the soup, simply transfer to a small saucepan, bring to a light boil, then reduce and simmer for 10 minutes; stirring occasionally. Don’t forget to season your soup!
Pour the soup into serving bowls. Feel free to garnish with cheesy bread, extra spices, herbs, pumpkin seeds, cheese, or more vegetables if you like.
Homemade Tomato Soup With Carrots Serving Suggestions
- Fresh garden salads are always a great choice to have with creamy soups.
- Grilled cheese sandwiches work well with soups and I have this grilled cheese version that also incorporate both soup and grilled cheese together – Very fun recipe! 🙂
- If you don’t want to make it vegan, you can always add meat or vegetables to give it texture.
Top Tips for Tomato Carrot Soup
- Wash and cut/slice your tomatoes: It’s always best practice to wash any food you consume (as much as possible). Then cut the tomatoes in quarters.
- Peel and cut the carrots: They do not need to be cut in small chunks as they will slightly reduce in size when roasted. 5 big chunks are enough.
- Create Depth of flavor: Roasting any vegetable imparts an earthy, smoky, caramelized sweet flavor. As stated above, the sweet flavors from the onions and carrots really come to life.
- No chopping or dicing necessary: This method can be time consuming. Large vegetable chunks are easier to roast.
- Thicken the sauce. To thicken the sauce, allow the soup to simmer in low heat for an extra 20 minutes (or longer) to help further enhance the flavor of the vegetables. Adding creamer is also helpful, although it might alter the taste slightly.
- Make a large batch. Tomatoes are the major dietary source of the antioxidant lycopene. In translation, they have been linked to many health benefits. They are also known to help reduce the risk of heart disease and cancer. This recent article dives deep into the benefits of tomatoes and why we should consume them.
- You can skip the roasting process and use a powerful blender, such as this Vitamix blender to prepare the soup in half that time. Alternatively, if you do not have a power blender, boiling the carrots until they are cooked fork through is another great way to prepare the soup over the stove. Simply add the cooked carrots, tomatoes, and onions, along with your desired seasoning and blend. Don’t forget to add water or vegetable stock! Immersion blenders work great as well if you decide to cook everything in one pot. The choices are completely up to you.
If you loved making this tomato carrot soup….
Make more soups like Soup Joumou (Haitian Squash Soup) and Panera Bread Broccoli Cheddar Soup. Or make more easy vegetable recipes like spaghetti squash, cauliflower mash, or zucchini noodles with Bolognese sauce.
I would love to know if you made this Tomato Carrot Soup Recipe. Tag me on Instagram or Facebook and please give it a star rating below!
Tomato Carrot Soup Recipe
Ingredients
- 4 Large Tomatoes Quartered
- 2 Large Carrots Peeled & cut into 5 pieces
- 1 Red onion Quartered
- 2 Tbsp. Olive oil
- 1 Tbsp. fresh basil
- 1 Tbsp. Fresh parsley
- Salt and pepper to taste
- 2 1/2 Cups Warm water Or vegetable Stock
Instructions
- Preheat the oven to 425 degrees.
- On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
- Roast for 25 minutes at 425 degrees.
- Allow cooling. Place the vegetables in a blender along with the juice. Add 2 ½ cups water and the fresh herbs. Blend until smooth.
- Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.
Notes
Top Tips for Tomato Carrot Soup
-
- Wash and cut/slice your tomatoes: It’s always best practice to wash any food you consume (as much as possible). Then cut the tomatoes in quarters.
- Peel and cut the carrots: They do not need to be cut in small chunks as they will slightly reduce in size when roasted. 5 big chunks are enough.
- Create Depth of flavor: Roasting any vegetable imparts an earthy, smoky, caramelized sweet flavor. As stated above, the sweet flavors from the onions and carrots really come to life.
- No chopping or dicing necessary: This method can be time-consuming. Large vegetable chunks are easier to roast.
- Thicken the sauce. To thicken the sauce, allow the soup to simmer on low heat for an extra 20 minutes (or longer) to help further enhance the flavor of the vegetables. Adding creamer is also helpful, although it might alter the taste slightly.
- Make a large batch. Tomatoes are the major dietary source of the antioxidant lycopene. In translation, they have been linked to many health benefits. They are also known to help reduce the risk of heart disease and cancer. This recent article dives deep into the benefits of tomatoes and why we should consume them.
- You can skip the roasting process and use a powerful blender, such as this Vitamix blender to prepare the soup in half that time. Alternatively, if you do not have a power blender, boiling the carrots until they are cooked fork through is another great way to prepare the soup over the stove. Simply add the cooked carrots, tomatoes, and onions, along with your desired seasoning and blend. Don’t forget to add water or vegetable stock! Immersion blenders work great as well if you decide to cook everything in one pot. The choices are completely up to you.
fitoru
I love trying out different recipes from online and I’m glad to have come across this one.. 🙂
Mirlene
Thank you, Fitoru.
Priya Srinivasan
Oh that soup looks hearty! I love all the choices U have given for pairing this soup with! I would love some grilled cheese and garlic bread and this warm soup! Oh yumm!
MDesir
hahaha! Thank you, Priya! Thanks for stopping by.
Heather
I love that you have carrots in this recipe! So clever .. tomato soup is a staple in my house and your recipe is easy and absolutely lovely. Perfect comfort food!
MDesir
Thank you, Heather!
Sandhya Ramakrishnan
We never get bored of the classic tomato soup and would eat this all year long. Roasted tomato soup happens to be one of our favorite and my boys love it. I like the idea of using couple of carrots for flavor and color in the soup. Will try it next time.
MDesir
classics are never out of style. Thanks for stopping by, Sandhya!
Marisa Franca @ All Our Way
I’m like you. When I was young, I didn’t like tomato soup. But the soup then was that canned variety that had that nauseating sweet taste that was nothing like homemade tomato soup. When I finally had a great tomato soup it was quite a revelation. Your recipe is on the very good side.
MDesir
Thank you, Marisa! There’s nothing better than homemade.
Veena Azmanov
This tomato soup is one of the most loved in my family! We especially love it during the cold winter months. Pinned for later!
MDesir
Or on a rainy day. Thanks for reading, Veena!
swathi
I this tomato soup, agree with you that this is best as it doesn’t have any canned tomato also it has carrot make it more filling and delicious. I would like dig into that bowl it is really delicious.
MDesir
It’s very inviting! Thanks for reading, Swathi!
Kylee
I think I could eat soup year round, if it was a simple and delicious as this one. A classic, but one that never goes out of style.
MDesir
Thank you, Kylee! I am definitely one that can eat soup all year around. Thank you for reading!
Claudia Lamascolo
This looks outstanding would love some right now!
MDesir
Thank you, Claudia!
melve
Your Classic Old-Fashioned Tomato Soup is still amazing, especially during cold days.
Heather
What a delicious and simple tomato soup recipe! I just love soups, but don’t make enough of them. Thank you for inspiring me to make more soup!
MDesir
You are very welcome. Thanks for reading, Heather!
April
I’ve never heard of sunset cultivar tomatoes before..Are they the little light green tomatoes in your photo? I hope I can find them in the store. I’m excited to try out this recipe because I don’t think I’ve ever roasted my veggies first. I know they would bring out so much flavor.
MDesir
You can get them at most grocery stores. I hope you like them. 🙂
Jyothi
I LOOOOVE classic old fashioned recipe. The soup looks sooooo tempting. The recipe is a keeper. Must save all old fashioned gems(recipes)
MDesir
lol you are very welcome. Thanks for reading, Jyothi!
Elizabeth
I am loving the sound of this! Roasting the vegetables will bring out so much flavour. I’ll have to try this next time!
MDesir
Great! please let me know how you like it.
Asia
I think using vegetable broth instead of water should be an esential part of the recipe. The broth gives the soup deeper taste.
MDesir
Yes, Asia, you are absolutely right.
Linda
Love tomato soup no matter what the weather! We have it with a charcuterie board for a light dinner when I don’t feel like cooking. I love that you added roasted vegetables which must give the soup an extraordinary flavor and this recipe would give me a chance to use my fresh basil that is doing well in my garden.
MDesir
Thank you, Linda. I am so jealous. I cannot grow basil at home at all 🙁 You are very lucky!
Sara | mshealthesteem.com
Tomato basil soup is my fave! And this recipe looks bonkers amazing. Thanks for sharing. You’ve reminded me to treat myself to this wonderful soup more often. Yum!
Stephanie
I love homemade tomato soup! I also love the variety of veggies you use in this recipe! 🙂 Yummy!
MDesir
Thank you. I love homemade tomato soup as well!
Heather Sears
I LOVEEEE tomato soup and that cheese bread has my mouth watering!
MDesir
Cheesy bread and tomato soup, the perfect harmony, right? Thanks for reading Heather!
Sophie
Ahhh this never gets old, delicious tomato soup!! Thanks for this recipe, definitely trying this out!
MDesir
Hi Sophie! Very true. never tired of delicious tomato soup. It always does the trick. Thanks for reading.
Kyla Matton Osborne
This soup sounds delicious! I like how you’ve used two different types of tomatoes 🙂
MDesir
Hello Kyla,
Thank you for stopping by. The soup was delicious. It’s one of my favorites to make.