This is a deliciously comforting and nourishing roasted carrot and tomato soup recipe to feed your soul. This recipe is extremely easy to make and utilizes only a handful of ingredients.
What makes this roasted carrot and tomato soup so good?
This soup is so easy to whip up and only needs a handful of ingredients that you might already have on hand. I love the addition of red onions and red bell pepper to this recipe. These vegetables impart a subtle sweetness that pair really well with the tartness of the tomatoes.
Use the best quality tomatoes you can find for the freshest and best flavor. I love growing tomatoes every summer. Towards the end of summer, I am always inundated with a large harvest of tomatoes that all ripen at the same time which gives me the perfect excuse to make this delicious soup. Homegrown tomatoes make this soup extra special, but of course use what you have on hand. Store bought tomatoes work great in this recipe as well.
What if I don't have an oven or don't want to use one?
You absolutely don't need to have an oven to make this recipe. Just heat the oil in a frying pan instead and when it is hot, add all the vegetables in. Toss them around and let them toast in the pan for about 10-15 minutes on medium flame until they are charred around the edges and the tomatoes begin to release their juices. Then proceed with the recipe as mentioned below.
I love that this recipe can be made without an oven. Even if you have an oven, tomatoes are at their ripest and freshest in the summer and you don't want to heat up your entire home by turning on the oven! You can achieve the same roasted charred flavor by using a stove top instead.
What if I don't have fresh tomatoes to make this soup?
You don't need fresh tomatoes to make this recipe! Canned/jarred tomatoes will work well too. If you are using canned tomatoes, roast all the other veggies for about 15 minutes before adding the tomatoes. Continue roasting for an additional 30 minutes since canned tomatoes have a lot more moisture. Also add a teaspoon of sugar/sweetener while blending to compensate for the acidity of canned tomatoes.
Do I need a hand blender to make this soup?
Absolutely not! I love using a hand blender since it is very convenient to just puree and heat everything in the same pot. But you don't need a hand blender to make this recipe. Just blend all the vegetables in a regular blender and then transfer it to a pot along with the veggie stock to heat until the soup is steaming. If you are in the market for a hand blender, this is the one I use and love.
What can I serve this tomato soup with to make it a full meal?
I have served this soup with homemade garlic and chilli croutons (recipe below), but a grilled cheese sandwich would also be an amazing combination with this hearty soup.
To make the grilled cheese sandwich, take 2 sourdough bread slices and butter one side of each slice. On the non buttered side, add on a slice or 2 of your favorite cheese (Mozzarella or Gruyere are my favorites), sprinkle some red pepper flakes and garlic powder and top with the other slice such that the butter side is on top. Grill the sandwich on a hot pan on both sides until well toasted. Serve hot with the cheese still melted and stringy.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my YouTube channel if you would like to see more easy and delicious recipes.
Roasted carrot & tomato soup
Equipment
Ingredients
To make the soup
- 5 tomatoes quartered
- 3 carrots sliced into chunks
- ½ red bell pepper sliced roughly
- 1 red onion roughly chopped
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- kosher salt to taste
- 1 tablespoon avocado oil
- 11/2 cup vegetable stock
- basil leaves for garnish
- 1 tablespoon heavy cream for garnish, optional
To make the croutons
- 2 slices sourdough bread or any bread of your choice, cut into cubes
- 1 teaspoon avocado oil
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried basil leaves
Instructions
To make the soup:
- Preheat your oven to 350F/180C. Quarter the tomatoes, peel and roughly chop the carrots and onions, roughly chop the bell peppers.
- Add all the veggies to a baking dish. Drizzle the oil and sprinkle salt and red pepper flakes. Toss to coat and roast in the preheated oven for 30-40 minutes or until the veggies are slightly charred on the outside.
- If using an immersion blender to puree the soup, transfer the veggies to a heavy bottomed pot and add in the vegetable stock. Puree until your desired consistency is achieved. I like my soup slightly chunky. If using a regular blender transfer the roasted veggies to the blender and puree. Then pour this puree into a heavy bottomed pot along with the vegetable stock. Heat the soup until warmed through and adjust seasoning if needed.
To make the croutons:
- Heat oil in a frying pan on medium-low heat and toss the bread pieces to coat. Toast them evenly in the pan for around 10 minutes or until light brown and nicely crisp on all sides. Add in the garlic powder, pepper flakes and dried basil and toss together.
- Serve the soup while its hot. Top it with a drizzle of heavy cream, croutons and freshly chopped basil leaves and enjoy!
Video
Notes
- To make the soup vegan, leave out the heavy cream garnish at the end.
- If you don't have an oven, heat the oil in a frying pan instead and when it is hot, add all the vegetables in. Toss them around and let them toast in the pan for about 10-15 minutes on medium flame until they are charred around the edges and the tomatoes begin to release their juices. Then proceed with the recipe as mentioned above.
- If you are using canned tomatoes instead, roast all the other veggies for about 15 minutes before adding the tomatoes. Continue roasting for an additional 30 minutes since canned tomatoes have a lot more moisture. Also add a teaspoon of sugar/sweetener while blending to compensate for the acidity of canned tomatoes.
- To make the grilled cheese sandwich instead of croutons, take 2 sourdough bread slices and butter one side of each slice. On the non buttered side of once slice, add on a slice or 2 of your favorite cheese (Mozzarella or Gruyere are my favorites), sprinkle some red pepper flakes and garlic powder and top with the other slice such that the butter side is on top. Grill the sandwich on a hot pan on both sides until well toasted. Serve hot with the cheese still melted and stringy.
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