I never expected a simple tray of roasted tomatoes, carrots, and onions to become a tomato soup this rich. The secret is the spiced oil, and it changes everything.

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I am obsessed with this Carrot Tomato Soup because it tastes big, not polite. The tomatoes bring that bright, tangy punch, and the carrots slide in with earthy sweetness that keeps every spoonful interesting.

I love the roasted edge, the silky body, and the little hit of spice that lingers after I swallow. Big flavor, zero fuss.

And I keep going back for one more spoonful because it has that rich, savory depth I want from tomato soup without tasting flat or sugary. But honestly, I mostly love how bold it is.

Smooth, punchy, slightly smoky, and impossible to ignore.

Ingredients

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Ripe tomatoes bring juicy sweetness and that cozy, slightly tangy soup base.
Carrots make it naturally sweet, colorful, and a little more filling.
Yellow onion adds mellow savoriness, like the background flavor you’d miss.
Garlic gives it that warm, homey kick without trying too hard.
Olive oil helps everything taste richer and less flat.
Cumin adds earthy warmth, so it’s not just tomato-carrot baby food.
Smoked paprika brings a subtle smoky vibe that feels extra cozy.
Chicken stock makes the soup savory, smooth, and way more satisfying.
Tomato paste is optional, but it makes the tomato flavor bolder.
Lemon juice wakes everything up, especially if it tastes too sweet.
Plus, basil or parsley makes the bowl feel fresh and not heavy.
Basically, cream or yogurt adds silkiness if you want comfort-food energy.

Ingredient Quantities

2 pounds ripe tomatoes, halved if large

1 pound carrots, peeled and cut into 1 inch pieces

1 large yellow onion, quartered

4 garlic cloves, smashed

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 cups low sodium chicken stock

1 teaspoon sugar or honey, optional

2 tablespoons tomato paste, optional for deeper tomato flavor

2 tablespoons lemon juice, or to taste

2 tablespoons chopped fresh basil or parsley, for garnish

1/4 cup heavy cream or plain yogurt, optional for creaminess

How to Make this

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1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.

2. In a large bowl toss tomatoes, carrots, onion and smashed garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1 teaspoon smoked paprika until evenly coated.

3. Spread vegetables in a single layer on the prepared baking sheet and roast 35 to 40 minutes until tomatoes are soft and edges are caramelized, stirring once halfway through.

4. Meanwhile heat the remaining 1 tablespoon olive oil in a large pot over medium heat. If using tomato paste, add it now and cook 1 to 2 minutes, stirring, to deepen the flavor.

5. Transfer the roasted vegetables to the pot and add 4 cups low sodium chicken stock and 1 teaspoon sugar or honey if using. Bring to a simmer and cook 5 minutes to meld flavors.

6. Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and puree until silky. Return to pot and rewarm gently.

7. Stir in 2 tablespoons lemon juice and taste; adjust salt and pepper as needed. If you want a creamier soup, stir in 1/4 cup heavy cream or 1/4 cup plain yogurt now and heat through without boiling.

8. Serve hot garnished with 2 tablespoons chopped fresh basil or parsley.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Large pot or Dutch oven
7. Immersion blender or countertop blender (with lid and stopper)
8. Spatula or tongs for stirring and turning
9. Oven mitts or heatproof gloves

FAQ

Can I make this soup vegetarian or vegan? Yes. Use vegetable stock instead of chicken stock and omit or replace the heavy cream with coconut milk or a plant based yogurt for creaminess.

Do the tomatoes need to be roasted first? Roasting the tomatoes, carrots, onion, and garlic with half the olive oil and a pinch of salt for 25 to 35 minutes deepens flavor, but you can sauté them briefly before simmering if you prefer a quicker method.

How do I prevent the soup from tasting too acidic? Stir in the optional teaspoon of sugar or honey, add the optional tomato paste for depth, and finish with lemon juice gradually, tasting as you go, until the acidity is balanced.

Can I make this soup ahead and how do I store it? Yes. Cool completely, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove until warmed through.

Is it safe to blend hot soup in a blender? Yes if done carefully. Work in batches, remove the center cap from the lid and cover the opening with a folded kitchen towel to let steam escape, or use an immersion blender directly in the pot.

How can I adjust the texture and finish of the soup? For a silky soup, blend longer and strain through a fine mesh sieve. For a chunkier result, pulse less or reserve some roasted vegetables before blending. Stir in heavy cream or yogurt at the end for extra richness.

Carrot Tomato Soup Recipe Substitutions and Variations

Ripe tomatoes: canned crushed or diced tomatoes (use 28 ounces and reduce stock slightly), tomato puree thinned with a bit of water, or roasted red peppers for a sweeter, smokier profile
Low sodium chicken stock: vegetable stock for a vegetarian version, water plus 1 teaspoon bouillon or miso for depth, or mushroom stock for umami
Heavy cream or plain yogurt: coconut milk for dairy free creaminess, half and half or whole milk thickened with a tablespoon of cornstarch, or blended silken tofu for a neutral, creamy texture
Fresh basil or parsley: cilantro for a bright, citrusy note, chives for a mild oniony lift, or fresh thyme for an earthy aroma

Pro Tips

1) Roast until there is real color on the vegetables, not just softness. Those browned edges add depth and a slight sweetness that lifts the whole soup. If your oven is hot in spots, rotate the pan halfway through.

2) Sear the tomato paste in the pot with the oil before adding the stock. Cook it until it smells nutty and darker in color to remove any metallic tang and to anchor the tomato flavor.

3) For a silkier texture, strain the puréed soup through a fine mesh sieve or chinois after blending. Use the back of a spoon to push it through for a restaurant smooth finish.

4) Brighten and balance at the end. Add lemon juice little by little and taste, and only add cream or yogurt if you want richness. A final pinch of salt just before serving brings everything forward.

Carrot Tomato Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I never expected a simple tray of roasted tomatoes, carrots, and onions to become a tomato soup this rich. The secret is the spiced oil, and it changes everything.

Servings

servings

Calories

157

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Large pot or Dutch oven
7. Immersion blender or countertop blender (with lid and stopper)
8. Spatula or tongs for stirring and turning
9. Oven mitts or heatproof gloves

Ingredients

2 pounds ripe tomatoes, halved if large
1 pound carrots, peeled and cut into 1 inch pieces
1 large yellow onion, quartered
4 garlic cloves, smashed
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups low sodium chicken stock
1 teaspoon sugar or honey, optional
2 tablespoons tomato paste, optional for deeper tomato flavor
2 tablespoons lemon juice, or to taste
2 tablespoons chopped fresh basil or parsley, for garnish
1/4 cup heavy cream or plain yogurt, optional for creaminess

Directions

Preheat oven to 425°F. Line a baking sheet with foil or parchment.
In a large bowl toss tomatoes, carrots, onion and smashed garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1 teaspoon smoked paprika until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet and roast 35 to 40 minutes until tomatoes are soft and edges are caramelized, stirring once halfway through.
Meanwhile heat the remaining 1 tablespoon olive oil in a large pot over medium heat. If using tomato paste, add it now and cook 1 to 2 minutes, stirring, to deepen the flavor.
Transfer the roasted vegetables to the pot and add 4 cups low sodium chicken stock and 1 teaspoon sugar or honey if using. Bring to a simmer and cook 5 minutes to meld flavors.
Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and puree until silky. Return to pot and rewarm gently.
Stir in 2 tablespoons lemon juice and taste; adjust salt and pepper as needed. If you want a creamier soup, stir in 1/4 cup heavy cream or 1/4 cup plain yogurt now and heat through without boiling.
Serve hot garnished with 2 tablespoons chopped fresh basil or parsley.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.