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Roasted carrot and tomato soup

Roasted carrot & tomato soup

Deliciously comforting and nourishing roasted tomato and carrot soup to feed your soul.
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Prep Time 5 mins
Cook Time 10 mins
Bake Time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Servings 4


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


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!



  1. To make the soup vegan, leave out the heavy cream garnish at the end.
  2. 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.
  3. 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.
  4. 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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