This recipe for Roasted Carrot and Tomato Soup is super quick and easy to make. Carrots and tomatoes are roasted and then blended together to make a velvety and delicious soup. Serve with a drizzle of extra virgin olive oil and a slice of crusty bread.
Main Ingredient List for Roasted Carrot and Tomato Soup
To make this recipe, you will need:
- Cherry or Grape Tomatoes
- Carrots – Peeled and cut into 1/2 inch pieces.
- Dried Thyme
- Chicken Broth – Substitute vegetable broth to make this recipe vegan.
- Tomato Paste
How to Make Roasted Carrot and Tomato Soup
To start, I preheat the oven to 400 degrees Fahrenheit.
Then, peel and chop the carrots. I cut the carrots into 1/2 inch pieces, see picture below. If any carrots are thicker, I will first slice in half lengthwise and then in 1/2 inch pieces.
On a large baking sheet, coat the cherry tomatoes and carrots in oil, thyme, salt and pepper.
Then, I will roast the tomatoes and carrots until softened and golden brown. This will take about 30 minutes.
Next, in a soup pot I will add the roasted vegetables along with broth, tomato paste and a pinch of cayenne.
Then, bring the soup to a simmer over medium high heat and allow to simmer for 5 minutes.
Once the soup has simmered, I turn off the heat. Using an immersion blender, blend the soup until very creamy. Alternatively, a traditional blender can be sued. Let the soup cool slightly and carefully blend in batches. You don’t want to over fill the blender.
Then, taste for seasoning and add salt and pepper as needed. I like to serve this soup topped with a drizzle of extra virgin olive oil, pepper and a slice of crusty bread.
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Roasted Carrot and Tomato Soup (Vegan)
Ingredients
- 1 pint cherry or grape tomatoes
- 1 lb carrots peeled and cut into 1/2 inch pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 quart low sodium or no salt added chicken broth Substitute vegetable broth to make this recipe vegan.
- 1 tbsp tomato paste
- pinch of cayenne
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place tomatoes and carrots on a large baking sheet. Coat in oil, thyme, 1/2 tsp pepper, and 1/4 tsp salt.
- Roast until the tomatoes and carrots are softened and golden brown. About 30 minutes.
- In a large soup pot, add the roasted tomatoes, carrots, tomato paste, broth and pinch of cayenne.
- Bring to a simmer for 5 minutes uncovered.
- Turn off heat. Using an emersion blender, blend soup until smooth. Alternatively, blend the soup in batches in a traditional blender.
- Taste and season with salt and pepper to taste.
- Serve topped with a drizzle of good extra virgin olive oil and pepper.
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