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+ servings
Homemade Tomato Soup recipe topped with fresh herbs

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 onions.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 123kcal


  • 4 Large Tomatoes Quartered
  • 2 Large Carrots Peeled & cut into 5 pieces
  • 1 Onion Quartered
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Fresh basil
  • 1 Tbsp. Fresh parsley
  • Salt Or to taste
  • Ground Black Pepper Or to taste
  • 2 ½ Cups Warm water Or vegetable Stock


  • 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.
    carrots, tomatoes, onions, topped with salt and pepper and olive in baking tray
  • Roast for 25 minutes at 425 degrees.
    roasted vegetables in baking tray
  • Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 ½ minutes.
    If you do not have a high speed blender, use a regular blender to 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.
    Dropping soup from blender



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Also, this recipe was originally posted in June 2018, but I am posting it again as the pictures were updated.

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 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.
    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.


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