Tomato Soup

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:

1. Red onion – I like to use red onions as they are sweeter. They’re also low in calories but high in vitamins and minerals.
2. 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.
3. Kosher Salt and ground pepper – Well…this is the quickest and easiest way to season your food.
4. 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

1. Fresh garden salads are always a great choice to have with creamy soups.
2. 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! 🙂
3. 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

1. 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.
2. 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.
3. 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.
4. No chopping or dicing necessary: This method can be time consuming. Large vegetable chunks are easier to roast.
5. 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.
6. 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.
7. 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

Healthy, flavorful Tomato Carrrot Soup Recipe that's creamy, delicious, and gluten-free. This soup is made with roasted tomatoes, carrots, and red onions.

4.88 from 8 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 4 people

Calories: 123kcal

Author: Mirlene

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

This post may contain affiliate links. See my full Privacy Policy. 

Also, this recipe was originally posted in June 2018, but I am posting it again as the pictures were updated, and slight changes were made to the recipe. But I promise, this homemade tomato soup recipe is really good and it is the type of comfort soup the family will enjoy.

Top Tips for Tomato Carrot Soup

1. 1. 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.
   2. 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.
   3. 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.
   4. No chopping or dicing necessary: This method can be time-consuming. Large vegetable chunks are easier to roast.
   5. 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.
   6. 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.
   7. 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.

Nutrition

Serving: 4g | Calories: 123kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Vitamin A: 37IU | Vitamin C: 51mg | Calcium: 5mg | Iron: 17mg

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