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.

How to Serve This Carrot Soup

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

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

Roasted Carrot Soup

4.37 from 57 votes
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!

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 15 mins

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
  • Fresh basil optional, for serving


  • 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.
  • 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.
  • 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.


  • 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.


Serving: 1(of 6), about 1 1/3 cups eachCalories: 153kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 426mgFiber: 6gSugar: 14g

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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. Totally agree with the comments re omitting the tomatoes, adding them makes the dish a nice tomato soup rather than making the lovely roasted flavours of the carrots onion and garlic the star of the show.

    1. Hi Aaron, it does have a tomato flavor to it, which we actually really love! I’m sorry the recipe wasn’t what you expected. Next time, you might enjoy this carrot soup that is made without tomato:

  2. This recipe is actually terrible. Look at the ingredients: 1.5 lbs of carrots, an onion, and 2 cans of tomatoes. Ok….I took the bait. What a disaster. Along with the FOUR cloves of garlic, it turned out to be a heavy pasta sauce like consistency (and no….don’t question my roasting skills). This is a waste of food. There is no way that the original recipe showed up as “orange” as it did. Simply not possible with the amount of tomatoes. This is trash. Thanks for wasting food, lady.

    1. Stephen, I’m sorry to hear you didn’t enjoy this. It is one of my personal favorites (I love a super thick soup and think the combination of the carrot and tomato is delicious), and many other readers have enjoyed it also. That said, everyone has different tastes and no matter what, it is disappointing to try a new recipe and not have it come out as you expected. I’m sorry that was the case here. If you are looking for all-carrot soup, you might enjoy this one:

  3. The tomatoes and yogurt made the whole dish super sour – and i only used one can! I should have thought twice about using  so much canned tomatoes in a carrot soup. Very disappointing as the roasted carrots and onions were deliciously sweet – but now all going to waste. 1 star

    1. Hi Maggie, I’m so sorry to hear that this recipe wasn’t to your tastes. I (and other readers) loved this recipe, so I truly wish you would’ve enjoyed it too!

  4. Wayyyy too much tomato. If you like a pure carrot soup like I do, leave them out completely. Great carrots don’t need extra tomato. 2 stars

    1. Hi, I’m sorry to hear that this wasn’t a hit for you. I hope you enjoy the soup more next time if you leave the tomatoes out!

  5. I just made this soup using a big batch of home grown carrots. It was lovely as soup, but I found it overwhelmingly rich in flavour. We made an amazing discovery that it makes an even BETTER pizza sauce. I omitted the basil and yoghurt (because I didn’t have any) and added mixed herbs instead of the basil. BEST…..PIZZA BASE SAUCE……..EVER. We have smashed out 3 pizza nights during lockdown already. Slop it on quite thickly so it doesn’t dry out when cooking, so so so so so so good. And the colour is vibrant!!!!!5 stars

  6. Is there something that can be substituted for the tomatoes? Maybe chickpeas? My kids and hubby are not a fan of tomatoes when we tried this recipe as written, but the cumin roasted carrot flavor was divine!!

    1. Hi Emily! While I haven’t tried it myself, other readers have reported success with using fewer tomatoes or none at all. You could also try extra roasted veggies, and then thin the soup with some broth. If you decide to play around with it, I’d love to hear how it goes!

  7. Loved this! I chose your recipe because every other recipe I saw involved boiling the veggies in water or broth even if they were roasted first. I was drawn to the simplicity but will make this again and again for the incredible flavor. I made it my main course by adding some lentils as my garnish for a bit more protein. Thank you for the great recipe. I can’t wait to try more!5 stars

  8. Absolutely delicious! So rich and creamy! Made it for lunch and paired it with a grilled cheese on a cold afternoon. This kids gobbled it right up. Perfect way to use my garden carrots! Will be making this in the future! Thanks for sharing such lovely recipe :)5 stars

  9. Boy was this a ride! OK so, I had some tomatoes to use up and decided to roast them with the other veggies instead of using canned ones. I also took another commenter’s advice about replacing the cream with full-fat coconut milk.

    It turns out that the bulk of the moisture in this soup must come from the canned tomatoes, because it came out much too thick for my immersion blender to handle. I about tripled the amount of coconut milk. Then it started getting too coconutty, so I added some chicken broth my boyfriend had recently made.

    That solved the consistency problem, but now with all that extra coconut milk, now it almost tasted like Thai food. So I decided to lean into it and added some curry and ginger.

    Tl;dr – y’all have GOT to try this variation! Blew my mind. I’m newer to cooking and I have never been this proud of anything in my life.

  10. Will not make this again. Ratio of carrots to tomatoes seems all wrong, colour was red and tasted just like tomato soup, horrible texture, certainly did not look like carrot soup by any stretch of the imagination. Also do NOT slice onion thin – they burn!

    1. Hi, I’m so sorry to hear that this recipe wasn’t to your tastes. I (and other readers) loved this recipe, so I truly wish you would’ve enjoyed it too!

  11. After the work to make beautiful roasted veggies, this recipe ended up tasting like a can of tomatoes. We adjusted by halving the tomatoes, and roasting another bunch of carrots with more garlic and a yellow pepper, and it was yummy.1 star

    1. I’m sorry to hear that this soup wasn’t to your tastes, Kelley. I’m glad you were still able to adjust it and enjoy it!

  12. I wasn’t sure about all those tomatoes, but this exceeded my expectations and wap a welcome change from the standard ginger carrot soup. Also, THANK YOU for such great alternative text on your photos!!! I’m blind so having it means I actually know what the pictures are of! Thanks! And thanks for this great recipe!5 stars

  13. The roasted flavor in this soup is the key ingredient like you say in your video. The weather temps dropped where I live and it warmed us right up.5 stars

  14. I normally leave reviews, but when I was scrolling through the comments to see what possible changes I should make to the recipe I saw the negative comments. If your going to try a new recipe, your taste buds might be different. You could always adjust the recipe or move on.

    I tweaked this based on what I had at home and it was absolutely amazing. Next time I will add a little more cream to thin it out.

    I used 2 cans of diced tomatoes and replaced the yogurt with a cup of heavy cream. Will be putting this in my soup rotation.5 stars

    1. Hi Briana! Thank you so much for taking the time to comment, I really appreciate it!! So glad you enjoyed the soup!

  15. I read the other reviews and at first made it without the tomato. I added 1/2 of an undrained 15oz. Can of diced tomatoes to add a bit of brightness to the luscious roasted veg. Worked perfectly and was amazing. My other changes were to use a 3lb bag of baby carrots as is, so no chopping, and thereby doubled the recipe. I added 4 C So Delicious unsweetened coconut milk and 2C veg broth. I also adore roasted garlic and roasted the entire bulb on its own wrapped in foil, let it cool and it’s easy to squeeze out the roasted garlic. Keep in mind allthe other ingredients were doubled. Delicious.5 stars

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