Roasted Carrot Soup

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!

Today’s roasted carrot soup recipe comes from one of the most important people in my life. She helped me raid our grammy’s closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup recipe will testify, she has a keen sense of what I like to eat for lunch.

2 white soup bowls with healthy and creamy roasted carrot tomato soup, garnished with croutons and fresh herbs
This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can’t go anywhere in public without complete strangers asking if we are.

P.S. I’m the one on the left in the above linked picture. Don’t worry—you are not the only person who wondered.

I’m currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it’s quite the girly fest around here.

I plan to cook my sister a variety of freezer meals while I’m in town, including today’s healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It’s the best carrot soup recipe I’ve ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.

Nothing like a little insider info to make sure your cooking receives a 5-star review!

overhead photo of a white bowl filled with creamy tomato-carrot soup, garnished with croutons.

Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.

I’m often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.

Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. “You’d really like it,” she said.

Like turned out to be an understatement.

white soup bowl with Tomato and Roasted Carrot Soup garnished with fresh basil and croutons

Keys to Flavorful Roasted Carrot Soup

This creamy roasted carrot soup is unassuming, yet outstanding.

Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.

sheet pan with roasted carrots, onions, and garlic

Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.

If you’d like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn’t a concern and you’d like to make it extra creamy, stir in a little plain Greek yogurt.

Personally, I love the yogurt addition. It 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.

Two soup bowls filled with creamy tomato and roasted carrot soup. One bowl has a spoon in it.

This Roasted Carrot Soup makes a lovely light lunch on its own. Most often, I top mine with leftover roasted veggies, roasted chickpeas, and/or leftover shredded chicken. I think it would be delicious served alongside a grilled cheese sandwich. Better still, make grilled cheese croutons to garnish the soup with!

If you’d like to make the Roasted Carrot Soup a larger meal, my sister recommends a side of avocado grilled cheese. The woman has been spot-on with her Roasted Carrot Soup recommendations thus far, so we may need to test out this exact combo over the weekend.

Recommended Tools to Make Roasted Carrot Soup

The BEST Roasted Carrot Soup – Easy, delicious, and filling! Healthy recipe with garlic, cumin, and tomatoes. Enjoy on its own or as a simple side. Recipe at | @wellplated
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Roasted Carrot Soup

Yield: 6 servings
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!


  • 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
  • Fresh basil — optional, for serving


  1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
  2. 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 throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
  3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
  4. 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.
  5. 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.

Recipe Notes

  • Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Let thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Course: Soup
Cuisine: American
Keyword: Easy Homemade Soup Recipe, Roasted Carrot Soup

Nutrition Information

Amount per serving (1 (of 6), about 1 1/3 cups each) — Calories: 153, Fat: 5g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 426mg, Carbohydrates: 23g, Fiber: 6g, Sugar: 14g, Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Roasted carrot soup is a healthy, creamy low fat soup, made with roasted carrots, onion, garlic, tomatoes and flavorful herbs and spices. This carrot soup recipe gets its creaminess from the use of Greek yogurt. #lowfat #soup #recipe #vegetarian

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This sounds very much like the butternut squash soup recipe that I made during a cooking class at our hospital…love that so I’ll definitely make this – much easier recipe and quicker to assemble. For myself, I could live on a salad for lunch and soup for dinner. A heavier meal at lunchtime works best for me and so the soup sounds great for dinner along with either some homemade bread or muffins for something different. *I might also add a few red pepper flakes instead of cumin or in addition to it.

  2. My husband is just getting out of the hospital after a flair of pancreatitis. I am so excited I just got this recipe in my inbox. It’ll be the perfect healthy meal to make him for dinner tonight after eating nothing but crummy hospital food!

  3. Matt and I *love* carrots, so this looks perfect! We’ve enjoyed Pacific carrot soup, but I need to make it from scratch. I love the addition of cumin, and paired with an avocado grilled cheese sounds heavenly!

  4. I like the idea of roasted carrot soup, including yogurt, but the addition of tomatoes to it really turned me off.  Ever since our long cruise last year, where the kitchen way overdid the tomatoes (they were seemingly inescapable), I am happier if tomatoes are left out of a recipe like this.  I’ll have to think about it and play with it to see if I can come up with something that uses your basic idea, but without tomatoes…  BTW, it’s easy for me to tell that you and your sister are not twins – and I didn’t need direction as to which one you were in that photo.

    • Hi Susan! If tomatoes aren’t your thing, you could try extra roasted veggies, and then thin the soup with chicken stock. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think :)

    • I definitly agree about the tomatoes…I had a lovely flavour and texture prior to added the tomatoes but then adding the tomatoes overdone it for me and overpowered the taste :-(

      Overall though a nice reciepe just minus the tomatoes!

  5. Making your Glowing Skin avocado-blueberry smoothie almost everyday for a week. Guess what? Acne clearing up and bags under my eyes getting smaller. Thanks, thanks and thanks again!!!!

    • David, that is fantastic!! I’m so glad that you love the smoothie and that it is having positive effects for you. Thank you so much for sharing that, and I hope you love the soup too!

  6. That is such a good Idea to roast those ingredients off first instead of boiling them. There is so much more flavor (:

  7. Haha, I thought you were the one on the right! You must be twins :)! I make carrot soup but don’t roast the veggies. I see I am really missing out. Trying with roasted the next time

  8. Made this for dinner tonight and it’s my new favorite! Love love love roasting the veggies first! 

  9. This looks delicious! Thoughts about adding full-fat coconut milk instead of the greek yogurt? I’m trying to eat paleo.

    • Hi Kaylee, I think that sounds delicious! You probably won’t need the whole can…just add until the soup reaches your desired consistency. I hope you enjoy it!

    • Would soy milk do for a yogurt substitute?

      • Hi Yael, I haven’t used soy milk myself, but you could experiment by adding a little to thin the soup to your desired consistency instead of using yogurt. If you do give it a try, I’d love to hear how it goes.

  10. I made this soup this weekend and I LOVE it!! I love the wholesome, simplicity of the ingredients. The flavor is awesome and I love how thick and creamy it is. I used fire roasted whole tomatoes for an extra bit of flavor :) I’m new to your site and loved my first try at one of your recipes!

    • HOORAY, Margie! I’m so glad you enjoyed the soup. The fire-roasted tomatoes are an excellent idea. Thank you so much for taking the time to leave this wonderful feedback!

  11. I made this for lunch today (just a half recipe since my husband hates cooked carrots :( ) and it was great! The tomato was definitely the predominant flavor for me, so I’d probably add another carrot or two. I used heavy cream instead of yogurt because I don’t always like the tangy note from yogurt in my soups. I topped it with a sprinkle of freshly grated parm and served it with a side of toasted rosemary bread. Delish! Thanks for the yummy recipe!

    • Hi Michelle, I’m so glad you enjoyed the soup! Thanks for sharing your tweaks…and that rosemary bread sounds like the perfect accompaniment!

  12. I made this soup, but it was really thick. I put the roasted carrot and onion in a blender with the drained tomatoes, but it was so dry that it would not puree. So, I added back in the liquid from the drained tomatoes, but it was still too dry to puree. I added in vegetable broth until it would puree. Then I put the really thick soup in a pan and added more vegetable broth (in total I added about 3 1/2 cups) so that it would be a consistency of soup that I like. Not thin, just pleasantly thick. I didn’t have Greek yogurt so I added a little milk. It has a really good flavor, but I was wondering if I missed liquid to add to the recipe or is tomato and Greek yogurt the only liquid for this soup?

    • Hi Sarah! The only thing I can think of is that maybe you didn’t roast the vegetables for quite as long as I did, or that your particular brand of canned tomatoes might not have contained as much liquid. Regardless, I’m glad you were able to get the soup to a consistency you liked!

  13. A quick trip to the store and I’ll be ready. ? I really liked the numbers on the nutrition info. Curious though if they represented the yogurt version. My guess is yes, since omitting it was noted as an option. Looking forward to making this!

  14. Just made this. Absolutely delicious. We’re heading into winter down here in the Southern hemisphere and I expect this is going to become one of my go–to soups. Love it.

    • Thanks so much, Debbie! I’m happy to hear you enjoyed the soup—thanks so much for taking the time to leave this great review!

  15. I couldn’t believe how delicious this recipe was! I made it because my kids love watching Peppa Pig, and they eat carrot soup in one of the episodes. It happened to be right before Easter when I made it, and now I think this would be a fun Easter tradition. Extra points for getting my kids to eat vegetables!

    • How perfect, Teralyn! I’m so happy to hear you enjoyed the recipe. Thanks so much for reporting back!

  16. My husband and I both loved this soup! Love the combination of carrots and tomatoes. I used full fat coconut milk instead of the Greek yogurt because we are trying to avoid dairy. Thanks for sharing this recipe!

    • Laura, I’m so glad to hear you enjoyed the recipe! Thanks for taking the time to share your tweak and leave this awesome review!

  17. Made this tonight as a comforting dinner on a day when both my husband and I were having a case of the Mondays. Had almost everything we needed in the pantry/fridge as well so that was a plus. We both loved the flavour of the soup and how easy it was to put together. Definitely adding this recipe to one of my go-tos! Also since we were having it for dinner we did go ahead and make some tomato avocado grilled cheese to go along side and it was wonderful! 

    • Jennifer, I’m so glad to hear you enjoyed this soup! Thanks so much for taking the time to leave this awesome review. That tomato avocado grilled cheese alongside sounds perfect!

  18. This recipe looks great! I’ve been trying to come up with a way to use all the carrots from my garden. I’m wondering how it would work if I used tomatoes from the garden instead of canned tomatoes?.. would you recommend It?

    • Hi Rachel! I can’t recommend it based on experience since I haven’t tried fresh tomatoes, but I think that would be fine! If the soup is too thick, you can add a bit more chicken or vegetables stock to reach your desired consistency. Homegrown tomatoes sound wonderful!

  19. I made this soup for supper tonight and it was delicious!  My very picky eaters even ate their bowlsful!  We used our newly dug-up carrots in this recipe and that probably helped give it a little bit more love!  :)  Thanks so much for this recipe: it’s a keeper!!

    • Wilma, thank you so much for taking the time to write this awesome review! I’m so glad to hear the recipe was a hit with your family.

  20. I made this soup today but added a can of unsweetened, full fat coconut milk instead of Greek yogurt and doubled the garlic (I’m a big fan, what can I say…). I also added a sprinkle of cayenne and omitted the cumin. Since my husband and son don’t like cooked carrots I froze 3/4 of it and plan to eat it this Fall season while I’m home on maternity leave with my baby girl who is due in a couple of weeks. :) Thanks for a great recipe!

  21. I am currently making this soup (veggies roasting as I type), and I was wondering about the coconut milk instead of greek yogurt. Does it change the flavor any? Thanks so much! Can’t wait to try it!

    • Hi Nancy, it may alter the flavor slightly, but coconut milk can be fairly mild when it’s used with other ingredients, and you wouldn’t need to use much. I hope you enjoyed the soup!

  22. Amazing! I had so many of my garden tomatoes so
    I roasted them, puréed added for an intense flavour 
    Combined with the roasted carrots, onion and garlic!
    It’s a keeper 
    Thank you ? 

  23. What a lovely picture of you and your sister. I am trying this soup out tomorrow night-eager to try.

  24. Can I add coconut milk instead of the yogurt for the vegans to add creaminess to the soup? And how much would I add?

    • Hi Natalie, I think that sounds delicious! You probably won’t need the whole can…just add until the soup reaches your desired consistency. I hope you enjoy it!

  25. Made this soup for dinner last night- it was fabulous! I left out the yogurt at the end because I liked the soup the way it was. But I decided to put the yogurt on the table so it could be added if desired. I tried it and loved it! This is a winner and I will be making it again, Thanks for sharing,

  26. This looks like a great recipe! Has anyone tried sour cream instead of greek yogurt? Yogurts are not something I typically purchase but I know other recipes that suggest sour cream or greek yogurt as interchangeable ingredients.

  27. Delicious soup that you can make so quickly after a day hiking in the snowy mountains. I added three+ cups of veggie broth to make it more like soup. The yogurt was a great idea. Happy New Year.

    • I’m so glad to hear you enjoyed the soup! Thanks for taking the time to share this review. Happy new year to you too!

  28. Im making this right now and ive done everything exact. After blending, my puree doesnt seem smooth, yet more grainy? Do I blend longer? Im not sure what I did wrong

    • Hi Danielle, my guess would be that it should be blended longer. The smoothness of the final puree may also depend on the type of blender you have—high-powered ones tend to get soups smoother than standard models. I hope it’s delicious regardless!

      • Ok thats what in thinkinng… would an immersion blender work better?

        • Danielle, immersion blenders are my favorite for pureeing soups, because I love doing it right in the pot! It’s up to you though. Either an immersion or high powered blender will work too.

  29. I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?

    • Hi Barbara, thank you! You can definitely include a link to the recipe in a roundup! (If you wish to share a photo, I ask that you provide a link to the full recipe on the blog as well as a link to the homepage.)

  30. This should be called Tomato/Carrot soup.  Most ingredient is the canned tomatoes. That being said, I love it. Easy to make and served with a green salad. I will share this and make it again. 

  31. Erin, Can you tell me or do a post of recipes that would be good for a new mom to be. I need those recipes for our future grand baby arrival in July.

    Thank you

  32. YESSS—such a good idea to roast the ingredients!

  33. Been looking for a carrot soup recipe and found one, thank you for posting this…..I will be making this one day this week, probably will only make 1/2 recipe to try it first…..I love cooked carrots, so I think I will like the soup….and I have the Vitamix  blender, and I can make hot soup in it…so I may try it in there instead of putting in pot and cooking on stove….will let you know if I make it… looks delicious…..

    Thanks Erin

  34. Really like the taste.  I might try less tomatoes next time just as it seemed to almost be a tomato soup.  Or add more carrots.  But really good flavor.  Perfect for my weekday lunches st home. And I packed some for my special someone too.

    • YAY Jennifer, I’m so happy to hear you enjoyed the soup! Thanks so much for taking the time to leave this awesome review.

  35. I have tons of frozen garden carrots, would they work for this recipe?

    • Hi Brittany, I haven’t tried this recipe with frozen carrots, so you’d be experimenting, but I do know it’s possible to roast frozen veggies. If you give it a try, I’d love to hear how it turns out!

      • I defrosted the carrots a bit before roasting but the favour is very off to me ☹. It’s tangy and tart. I added more salt and pepper but it didn’t make much of a difference.

        • I’m sorry to hear the soup didn’t turn out to be to your taste! If you do make it again, you could try leaving out the Greek yogurt and see if that helps with the tanginess you described.

  36. Hi Erin, I’m one of those guilty of piling my veggies onto one sheet to roast! I never thought of the reasoning you gave and I’m eager to now use two pans. I was watching closely; did your two pans fit side-by-side of do you have one above the other? If one is above the other, does it take longer to bake? Thanks for this wonderful recipe; I can hardly wait to make it!!

    • Hi Cordelia, I put them one above the other. It might have taken a few extra minutes, but not too long. Just rotate the pans halfway through the baking time and keep an eye on them towards the end! Enjoy!

  37. I love this recipe roasting the veggies makes a difference on the flavor you get. I didn’t used canned tomatoes I rather used roasted tomatoes instead. I added a little bit of white wine and water to the mix before blending and I used just two spoons of yogurt

  38. This was delicious. I had two bowls of it for supper and will be taking some for lunch tomorrow. I’m going to freeze the rest for another day. Thanks for yet another great recipe!

  39. I made this last night and it was delish! My son and I have been eating clean for a few months and he loves carrots so this was a great addition to our recipe box! A keeper! 

    • I’m happy to hear the soup was a hit, Dawn! Thank you so much for giving it a try and leaving this wonderful review!

  40. Maria Quezada Bandini Reply

    I was wondering if the yogurt doesnt go bad when it is heated?

  41. My brother hates cooked carrots, but he said the tomatoes disguised the carrots and it was very good. Everyone in my family loved it. This was the first of your recipes I’ve tried, but I will be making more. Thank you!

  42. I just can’t believe it! I had those carrots sitting in the fridge and thought of a soup but…hmm…I see your recipe and said Ok, let’s try. My onions got a bit burned…well..some of the pieces were quite dark roasted …but my soup turned out delicious without having to add many spices…or salt or broth …amazing!!! 
    I will definitely try more recipes from your website.

    • Alice, I’m so glad the soup was a success! Thanks so much for giving it a try and taking the time to leave this review—I hope you find some other new favorite recipes too!

  43. I made this, and it was so good, thank you! I roasted the veggies in  the bottom of a roasting pan with a chicken on top. It gave it a very rich and savory flavor. I also doubled the carrots and onions, while keeping the tomatoes the same. Finally I added some chicken broth and heavy cream at the end.  My daughter and I loved it, although she said she could it could’ve been a bit sweeter, I thought it was perfect. 

  44. I am sick with very little in the way of food. I did have a bag of carrots, yogurt, garlic, and canned tomatoes! I used 1 can of fire roasted tomatoes , 1 TB onion powder, and added liquid for a smoother consistency. The soup was delicious!

    • Megan, I’m so glad you were able to enjoy the soup! Thanks so much for taking the time to review the recipe, and I hope you’re feeling better!

  45. I roasted several pounds of carrots for dinner last night and had tons left over, so my internet search for a roasted carrot soup led me here. I modified things a bit to accommodate what I had on hand, but this recipe was great! The cumin was perfect. My kids enjoyed it with cheese crackers and I’m looking forward to leftovers tomorrow.

    • Hi Diane! Thank you for your kind feedback – and for saying hello! I’m thrilled you all enjoyed this recipe – savor those leftovers today!! Thanks so much!

  46. I made the soup today but thought that was too much tomatoes so only used one can. I think I preferred it this way but it is flavourful and healthy – 2 good things! I added some chicken broth to thin it out a bit as it was quite thick a soup. Thanks for the recipe!

  47. I just made this to reheat after my wisdom teeth removal next week, and it is so yummy I couldn’t help but have a bowl of it tonight. Thank you so much for the recipe, I will be sure to save it and make it plenty of times again in the future :)

  48. Followed the recipe to the letter, but it came out more like tomato soup. Not that it mattered — my daughter took a bite and declared it the best marinara sauce she’d ever had! :) We’re having it tonight with homemade meatballs and fettuccine. Love the twists that cooking presents!

  49. Oh my goodness that is super yummy soup ! Excellent! On my list to make again and again !! Thank you! Yummy ! Delicious!!

  50. I was disappointed in the overwhelming tomato flavor of the soup. I was anticipating more of the flavor of the carrots onions and garlic, but could only taste the tomato flavor.

    • Hi Judy, I’m sorry you didn’t enjoy the tomato flavor—this is definitely a tomato-based soup as mentioned. If tomatoes aren’t your thing, you could try extra roasted veggies and then thin the soup with chicken stock. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think. :)

  51. So, a day later and changing my expectation, I must say it is a delicious tomato soup! Judy

  52. It is a dreary cold day here on Cape Cod and I was looking for something to make and decided to do something with the abundance of carrots I had. I found your recipe and tweaked it just a bit. I roasted carrots, celery, and onion in the oven with cumin and dry basil and salt and pepper. I left out the tomatoes as well and just used the carrots and the other ingredients. And I also used 2 % milk rather than yogurt.. the bits of vegetables after this soup was made is just the consistency I was looking for and it is so satisfying perfect for a day like today. Thank you so much for this!!

  53. Hi, if I use fresh tomatoes instead of canned how many would I need please? Would i need to add water to it or something since it would not already have the juice like the canned ones do?

    Thank you

    • Hi Antonella, I can’t recommend a certain number based on experience since I haven’t tried fresh tomatoes, but one 28-ounce can usually contains around 10 small tomatoes, so there would be around 20 small tomatoes in the soup. If the soup is too thick, you can add a bit more chicken or vegetables stock to reach your desired consistency.

  54. This was really came out looking and tasting like tomato soup with a very canned taste. :-( I kept rereading the recipe to see if I missed something. I think there should have been more carrots and maybe only 1 can of tomatoes.


    • Hi Betsy, I’m sorry to hear the soup wasn’t to your taste. I know it’s disappointing to try something new and not enjoy it. I do mention in the post that it’s a tomato-based soup, but if you check out the comments, you’ll see a few readers have tried it with a lesser amount of tomato—you may get some ideas of how to tweak it next time!

  55. So easy to make and it’s very delicious as soon as I saw the recipe and read about the sister love I was hooked. Thank you

  56. Can you swap out yogurt with canned coconut milk or coconut yogurt? Dairy allergy but soup sounds amazing.

    • Amanda, you can omit it or use coconut yogurt as long as it’s not sweet or flavored. That would have a different flavor but still be delicious!

  57. I’ve just had a bowl of this delicious soup for lunch. I made it this morning and both my husband and I agree that it won’t last the five days it’s stated it will last in the fridge.  It was easy to make and, apart from the wonderful taste, it’s so filling. I’ll defintiely be making this again. Thank you for the wonderful recipe.

    • Diane, I’m so glad to hear the recipe is a winner for you! Thank you so much for taking the time to leave this wonderful review.

  58. Much too thick. Added a cup of stock and it was still more like pasta sauce than soup.

    • Hi Kim! Everyone has different soup consistency preferences, so thinning it out with stock to your desired thickness was exactly the right thing to do. I hope you still enjoyed the flavor!

  59. Loved this recipe and after watching your blog I am such a fan!   Took a pic but can’t show you but loved this.  Added Parmesan petals instead of croutons

  60. Hi! I would love to link your soup in one of my posts and adding one of your pictures. I’m organizing a cooking challenge and your recipe would be one of the suggested dishes to try for my subscribers. I hope you like the idea! The soup looks so tasty! I’m definitely trying it myself. :)

    • Flor, as long as no part of the recipe is reprinted and you link to this post directly for the recipe, that is fine. I hope everyone loves the soup!

  61. Devashree Jadhav Reply

    Oh my god , this turned out really nice for me !!! It is creamy and delicious and everything I felt that was missing from my food for sometime now ! Thank you. it is an amazing recipe!

  62. Jennifer DaSilva Reply

    This soup was a winner with my whole family!  Thank you! 

  63. This is fantastic! I added basil wrapped in an orange peel to add flavor during the last step. fresh pepper does alot for this. Does will with some red wine!

  64. Patricia McGowan Reply

    OMG! This carrot soup is delicious!! And i don’t really care for carrots! 

  65. I attempted this soup however I could to get a smooth consistency. I used the emersion blender at first and couldn’t get it smooth. Then I tried the food processor and still grainy. Any thoughts as to what I did wrong? I like the flavor and am using it as a base for a crockpot meal but I’d really like to try it as soup. Any thoughts would be appreciated. Thanks in advance!

    • Hi Shannon! Usually the type of blender has a hand in the final consistency of the soup. Usually the higher powered the blender, the smoother it will get. You could try blending for longer period of time too. I’m glad you enjoy the flavor!

  66.  Had the same issues others have mentioned: overwhelming tomato and difficulty blending until smooth. I’m wondering if the tomato measurement is correct?  2 28 oz cans or 2 14 oz cans which equals 28 oz total?  I am going to use carrot juice to thin it our a bit and hope to recover some flavor of carrot. Right now it tastes like pasta sauce 

    • Hi Becky, I’m sorry you didn’t enjoy the tomato flavor—this is definitely a tomato-based soup as mentioned. If tomatoes aren’t your thing, you could try extra roasted veggies and then thin the soup with chicken stock or carrot juice as you mentioned. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think. :)

  67. Tomato in the soup is a fail for me. Tastes like tomato soup and no going back now. :(

  68. I triple this recipe every time I make. I do roast red peppers and zucchini and only double the tomato but add low sodium broth to get it to the consistency that I like. It is very thick and hearty. Everyone loves it and I have freezer bags in my freezer to share with my family and friends. I do not use the yogurt but I’m sure it’s a great addition. Thank you for this wonderful recipe!

  69. This is absolutely the best carrot soup I’ve ever eaten. I will double the recipe next time

  70. This is next level good. Like, pay 10$ a bowl at Panera good. Best part is that I made it for less than 6$ total. Thank you for the healthy, affordable recipe! Can’t wait to take this for lunch!

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