Roasted Carrot and Tomato Soup with Basil

This Roasted Carrot and Tomato Soup recipe is mainly staple ingredients. Chances are you can have a pot of this EASY and delicious soup on the stove tonight! Winter, Spring, Summer or Fall, carrots and tomatoes are always in season. Enjoy a bowl of this perfect comfort food anytime.

Overhead view of Roasted Carrot and Tomato Soup with a basil garnish.

In California, we are always ready for some cooler temperatures, and right now we are having some wonderfully crisp nights! Nothing soothes the soul (and the belly) better than a nice bowl of soup in front of you!

I love a meatless soup, no matter what the season. If it’s easy, even better! This Roasted Carrot and Tomato Soup with Basil recipe starts with the simplest ingredients and it just gets better from there. During the roasting, the carrots almost take on a caramel-like look. It doesn’t add sweetness, though like you might think. It enhances the flavor, and boy is it a delicious touch! Way better than boiling!

You probably have all of the ingredients already, and can start right now! If you’re lucky enough to have a farmers market or actual farm stand in your neck of the woods, even better! We all want the freshest of the fresh, right? For this recipe, I head towards our local favorite, Manassero Farms. They plant it there, they grow it there, you buy it there! Doesn’t get any fresher than that!

Roasted Carrot and Tomato Soup ingredients.

If you’ve got it already, grab that bag of carrots that you forgot was in the crisper drawer!

Roasted Carrot and Tomato Soup vegetables

The vegetables, once roasted, sum up the heart and soul of this bowl of goodness. This flavorful meatless soup is light and perfect for all seasons and, if you’re like me, you won’t want to wait! Don’t forget to dunk a bit of French Bread (Olive Bread 2-2-2)!

Roasted Carrot and Tomato Soup
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ROASTED CARROT AND TOMATO SOUP

Winter, Spring, Summer or Fall, carrots and tomatoes are always in season. With such an easy recipe, chances are, you can have a pot of this delicious soup on the stove tonight!
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: American
Keyword: Roasted Carrot and Tomato Soup
Servings: 6 servings
Author: Debbie

Ingredients

  • olive oil for the pan, or nonstick cooking spray
  • 1 large white onion, halved and thinly sliced
  • 8 *Roma tomatoes, halved lengthwise
  • 6 medium carrots, peeled, cut into thick rounds
  • 2-3 large cloves garlic, unpeeled. (I LOVE garlic, so I sometimes triple the garlic!)
  • 1 Tablespoon extra virgin olive oil
  • 2 1/2 cups water**, (or more depending on desired consistency)**
  • 2 3/4 cups low fat milk**
  • 1/2 cup basil leaves,, thinly sliced or julienned with kitchen scissors), use more or less basil depending on personal taste.
  • salt & pepper

Instructions

  • Preheat oven to 400℉. Lightly oil (or spray) a large rimmed baking sheet.
  • In an even layer, place the sliced onion, halved tomatoes, cut carrots and garlic cloves on the prepared baking sheet.
  • Drizzle the vegetables with olive oil.
  • Season with salt and pepper.
  • Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn and rotate baking sheet after 30 minutes.
  • When cool enough to handle, peel the garlic cloves. Just give ’em a squeeze!
  • Transfer vegetables to a large bowl…keep the baking sheet juicy and messy! Don’t clean it…yet!
  • Scraping up the browned bits of goodness, slowly add 1 cup of the water to the baking sheet. Pour mixture into bowl with vegetables.
  • You can puree the soup with an immersion blender or food processor. If using an immersion blender, add the remaining water and blend vegetable mixture directly in the bowl. 
  • If using a food processor, slowly add 1/2 of the vegetables and the water from the pan to a food processor and purée until smooth. Transfer pureed mixture to a large saucepan. Add remaining vegetables and 1 1/2 cups of the water to food processor and purée. Add 2nd batch to saucepan.
  • Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 2 3/4 cups.
  • Stir in 1/2 of the sliced/julienned basil.
  • Simmer uncovered for about 15 minutes to blend flavors.
  • Season with salt and pepper to taste.
  • Serve in soup bowls or in mugs as an appetizer. Just before serving, garnish with remaining sliced/juilenned basil. 
  • Soup’s on!

Notes

*Roma Tomato or “Roma” is a Plum tomato
**If a thicker soup consistency is desired, a lesser amount of the liquid (water and milk) is recommended. Check as you go…you can always add more. 
Gr8 Do-Ahead Tip:
Can be made 6 hours ahead up through Step 14. Cover; chill. Bring to simmer before continuing.
Gr8 tip:
To serve as an appetizer, pour into your favorite little teacups or espresso cups; for lunch…sip from a mug! Serve this soup with some Parmesan Cheese Crisps Laced with Zucchini & Carrots.
Tried this recipe?Mention @Great8Friends or tag #gr8food!
sm 4/2/20

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4 COMMENTS

  1. Debbie | 20th Sep 15

    Brenda, this was such a flavorful soup! Rainy day or a warm spring/summer day, it is an any season sort of a soup! The vegetables being roasted all together, really made a difference. And the color orange…gorgeous! Let us know if you try out the recipe!

  2. Debbie | 20th Sep 15

    Lon, the flavors of the roasted carrots really makes a difference! The leftovers were even better! I think increase recipe next time because I was bummed when it was all gone! Let us know when you try it!

  3. Claudia Kerns | 16th Sep 15

    Okay, this makes me crazy excited to try! I love tomato soup but have never had the carrots in it. Roasted no less!! Awesome!!

  4. Brenda Perlin | 15th Sep 15

    I could make this tonight! A perfect soup for such a rainy day. Thank you 8 times over!

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