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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

The best carrot soup recipe served in bowls with croutons

Why You’ll Love This Simple Carrot Soup Recipe

  • It’s Full of Rich Flavor. This creamy roasted carrot soup is unassuming, yet outstanding. Sitting quietly in its bowl, this roasted carrot soup appears simple (like this Crockpot Tomato Soup), and, while it is incredibly easy to prepare, its flavor is anything but basic. The roasted veggies give the soup a robust flavor that you’ll love!
  • It’s Full of Nutritious Ingredients. I love soups that both nourish me and satisfy my taste buds (like my Broccoli Cauliflower Soup and Curried Carrot Soup). With carrots, onion, tomatoes, garlic, and protein-packed Greek yogurt, this soup is full of good-for-you ingredients (that also taste delicious!).
  • It’s Great for Meal Prep. This hearty soup can be stored in the refrigerator for up to 5 days, meaning you can enjoy the leftovers for healthy meals all week long. It also freezes like a dream for long-term storage.
Creamy roasted carrot soup served in a bowl

5 Star Review

“This soup is incredible! A+ from our household. My husband said, ‘You’re telling me this is healthy?! No way, it tastes too good!’”

— Jessica —

How to Make the Best Roasted Carrot Soup

The Ingredients

  • Carrots. The trick to the rich, almost intoxicating taste of this simple carrot soup is roasting the carrots which enhances their flavor and makes them super sweet.
  • Onions + Garlic. Roast in the oven with the carrots until deeply caramelized, sweet, and tender.
  • Cumin. Added to the carrots before roasting for a little extra kick.
  • Whole Canned Tomatoes. Add body, richness, and another layer of veggie-riffic flavor.
  • Greek Yogurt. Gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt’s high protein content makes the Roasted Carrot Soup more filling too.

Dietary Note

If you’d like to make the carrot soup vegan and/or dairy free, you can either omit the Greek yogurt entirely or many readers have elected to swap it for coconut milk instead.

The Directions

  1. Prep the Veggies. Toss the carrots, onions, and garlic with the olive oil, salt, cumin, and pepper.
  2. Roast the Veggies. Roast at 400 degrees F for 25 to 30 minutes, until tender.
  3. Drain the Tomatoes. Drain the juice into a small bowl.
  4. Puree. Puree the roasted vegetables and tomatoes.
  5. Stir. Add the tomato juice, basil, yogurt, and salt.
  6. Simmer. Cook until heated through.
  7. Serve. Season as desired. ENJOY!

Storage Tips

  • To Store. Leftover carrot soup can be stored in the refrigerator for up to 5 days.
  • To Reheat. Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
  • To Freeze. This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
roasted veggies for making the best roasted carrot soup

What to Serve With Carrot Soup

two bowls of simple roasted carrot soup
Two bowls of easy carrot soup with croutons

Recipe Tips and Tricks

  • Don’t Crowd the Veggies. When roasting veggies, make sure to not overcrowd the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.
  • Add Some Crunch. A topping of croutons, crackers, or Roasted Chickpeas really takes this soup to the next level.
  • No Burnt Veggies. While caramelized, tender veggies are ideal for making this soup, burnt veggies are not. That burnt flavor will sneak into your soup. Keep an eye on them towards the end of roasting time to make sure they aren’t burning.

Roasted Carrot Soup

4.76 from 73 votes
This roasted carrot soup with tomatoes and Greek yogurt is creamy and filling. With simple ingredients, this easy carrot soup is healthy too.

Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes

Servings: 6 servings


  • 1 1/2 pounds carrots peeled, cut into 1/2-inch slices (about 6 large carrots)
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic peeled and left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt divided, plus additional to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper plus additional to taste
  • 2 cans whole peeled tomatoes (28 ounce cans)
  • 1 teaspoon dried basil
  • 1/2 cup plain Greek yogurt plus additional for serving (or coconut milk for vegan and dairy-free)
  • Fresh basil optional, for serving


  • Place racks in the upper and lower thirds of the oven and preheat the oven to 400°F. Generously coat two baking sheets with cooking spray. Set aside.
  • Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another.
  • Roast for 25 to 30 minutes, turning twice, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
  • While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
  • Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
  • Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.



  • TO STORE: Leftover carrot soup can be stored in the refrigerator for up to 5 days.
  • TO REHEAT: Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
  • TO FREEZE: This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.


Serving: 1(of 6), about 1 1/3 cups eachCalories: 133kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgPotassium: 690mgFiber: 5gSugar: 10gVitamin A: 19112IUVitamin C: 21mgCalcium: 114mgIron: 2mg

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Frequently Asked Questions

Can I Make Roasted Carrot Soup with Frozen Carrots?

I have not tried making this easy carrot soup recipe with frozen carrots before so it would be an experiment. I do know that it is possible to roast frozen veggies (see my post on Roasted Frozen Broccoli and Roasted Frozen Brussels Sprouts). I’m sure it could be done with some trial and error.

Can I Swap Fresh Tomatoes for Whole Tomatoes?

While I have not personally made this roasted carrot soup with fresh tomatoes, countless readers have done so using tomatoes from their garden. A can of tomatoes generally contains 8-10 small tomatoes so you’ll likely want to use about 16-20 fresh tomatoes for this recipe depending on their size.

How Can I Thin Soup That is Too Thick?

If you find your soup to be too thick for your taste, you can gradually add a bit of vegetable stock to the soup as it simmers until the soup has been thinned to the desired consistency.

More Veggie-Packed Soups

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi. Under the heading ‘what to serve with carrot soup’, the second heading is ‘breast’ & I think it should read ‘bread’.5 stars

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