There is nothing more nostalgic than tomato soup, but this Roasted Tomato and Carrot Soup takes that classic comfort to a professional culinary level. By roasting the tomatoes and carrots together, we achieve a smoky, concentrated sweetness that canned versions simply cannot replicate. The carrots add a subtle earthiness and a beautiful velvety texture, while the homemade garlic croutons provide the perfect buttery crunch. This isn’t just a side dish—it’s a sophisticated, soul-warming entree that proves why roasting is the ultimate flavor-building technique.
Why This Recipe Works
- Concentrated Sugars: Roasting tomatoes at high heat caramelizes their natural sugars and mellows their acidity, resulting in a deeper, richer flavor profile.
- The Carrot Secret: Carrots act as a natural sweetener and thickener. They eliminate the need for added sugar (often found in tomato recipes) and provide a silkier consistency when blended.
- Aromatics in the Oven: By roasting the garlic and onions along with the vegetables, the flavors infuse directly into the produce before they ever hit the soup pot.
- Texture Contrast: The “pillowy” softness of the soup paired with the sharp, salty crunch of garlic-rubbed croutons creates a satisfying sensory experience.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 5 Minutes
- Yield: 4–6 Servings
- Difficulty: Easy
Ingredients
- For the Soup:
- 3 lbs Roma Tomatoes, halved
- 3 Large Carrots, peeled and chopped into chunks
- 1 Large Yellow Onion, quartered
- 6 cloves Garlic, peeled
- 3 Tbsp Extra Virgin Olive Oil
- 3 cups Vegetable or Chicken Broth
- 1/2 cup Fresh Basil leaves
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- For the Garlic Croutons:
- 3 cups Sourdough or French Bread, cubed
- 3 Tbsp Melted Butter or Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Dried Parsley
Instructions
- Roast the Veggies: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the tomatoes, carrots, onion, and garlic with olive oil, salt, and pepper. Roast for 40–45 minutes until the tomatoes are shriveled and the carrots are fork-tender.
- Make the Croutons: While the veggies roast, toss the bread cubes with melted butter, garlic powder, and parsley. Spread on a separate tray and bake for 10–12 minutes until golden and crispy.
- Simmer: Transfer all the roasted vegetables (and any juices from the pan) into a large pot. Add the broth and smoked paprika. Bring to a gentle simmer for 10 minutes.
- Blend: Add the fresh basil. Use an immersion blender (or a standard blender in batches) to purée the soup until it is completely smooth and creamy.
- Finish: Taste and adjust seasoning. If the soup is too thick, add a splash more broth.
- Serve: Ladle into bowls and top with a generous handful of garlic croutons and a drizzle of olive oil.
Conclusion
This Roasted Tomato and Carrot Soup is a testament to the power of simple, fresh ingredients. The carrots lend a unique body and sweetness that balances the tang of the tomatoes perfectly. Paired with the golden, garlicky crunch of homemade croutons, this meal is a cold-weather staple that feels like a warm hug. It’s elegant enough for guests but easy enough for a cozy Sunday afternoon at home.
(FAQ)
Q: Can I use different tomatoes?
A: Yes! Roma or San Marzano tomatoes are best because they have more flesh and less water, but Vine-Ripened or even Cherry tomatoes will work; just adjust roasting time accordingly.
Q: Is this soup vegan?
A: The soup base is naturally vegan! To keep the whole meal vegan, use olive oil instead of butter for the croutons.
Q: How do I store leftovers?
A: This soup keeps in the fridge for up to 5 days. Store the croutons separately in an airtight container at room temperature to keep them crunchy.
