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Roasted Creamy Tomato Carrot Soup Recipe

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4.3 from 77 reviews

  • Author: Patricia
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This roasted creamy tomato carrot soup offers a rich, naturally sweet flavor achieved by roasting fresh tomatoes, carrots, and onion. The roasting process intensifies the vegetables’ sweetness and adds depth, creating a smooth and comforting soup without any cream. Blended with plant-based milk and vegetable broth, it is a wholesome, vegan, and healthy option that is quick to prepare, freezes well for busy nights, and is kid-friendly due to its mild and smooth texture.

Ingredients

Vegetables

  • 4 large tomatoes, quartered
  • 2 cups grape or cherry tomatoes
  • 3 large carrots, chopped
  • 1/2 large onion, chopped

Seasonings and Oils

  • 3 tablespoons avocado or olive oil
  • 1 tablespoon Italian seasoning
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic (or 1 garlic clove)

Liquids

  • 2 cups vegetable broth
  • 1 cup plant-based milk (such as oat, soy, or almond)

Instructions

  1. Preheat Oven: Set your oven to 450°F (230°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: Wash all produce thoroughly. Quarter the large tomatoes, leave the grape or cherry tomatoes whole, chop the carrots and half the onion into pieces for even roasting.
  3. Arrange Vegetables: Spread the tomatoes, carrots, and onion evenly on a baking sheet in a single layer, making sure they are not crowded to allow proper roasting instead of steaming.
  4. Season Vegetables: Drizzle the vegetables with avocado or olive oil then sprinkle with Italian seasoning, salt, and black pepper. Toss everything gently to coat all pieces evenly.
  5. Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 25–30 minutes, until the tomato skins wrinkle and the carrots become tender. Optionally, broil for an additional 2–3 minutes to enhance color and flavor—watch carefully to prevent burning.
  6. Prepare Broth Mixture: While vegetables roast, combine the vegetable broth, plant-based milk, and minced garlic in a blender.
  7. Blend Soup: Transfer the roasted vegetables along with any pan juices into the blender with the broth mixture. Blend on high speed until the soup is smooth and creamy. Adjust consistency by adding extra vegetable broth or plant milk if needed.
  8. Adjust Seasoning: Taste the soup and add more salt, pepper, or a splash of balsamic vinegar to balance the flavors as desired.

Notes

  • Choose ripe tomatoes for the best natural sweetness and flavor.
  • Avoid overcrowding the baking sheet to ensure proper roasting.
  • The optional broil step adds extra color and depth—watch carefully to avoid burning.
  • For ultra-smooth soup, blend longer or strain through a fine mesh sieve.
  • Save a few roasted tomato halves to garnish the finished soup for an appealing presentation.
  • Adjust thickness by adding extra broth to thin or plant milk to enhance creaminess.
  • To boost creaminess, add a tablespoon of tahini or a handful of soaked cashews before blending.
  • Variations: add smoked paprika or chipotle for smoky heat, blend in spinach or kale for greens, roast a red bell pepper for sweetness, or add cooked white beans for extra protein and silkiness.
  • Storage: Refrigerate leftovers up to 2 days or freeze up to 3 months. Reheat gently on stovetop, stirring frequently and thinning if necessary.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American

Find it online: https://patriciarecipes.com/roasted-creamy-tomato-carrot-soup-recipe/