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, my sister Elizabeth.
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.
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 Roasted Carrot Soup
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 unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
- 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 prior to 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.
- Preheat oven to 400 degrees F.
- Toss the carrots, onions, and garlic with the olive oil, salt, cumin, and pepper.
- Spread evenly onto a parchment-lined baking sheet, then roast until the vegetables are tender.
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.
- Drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
- Puree the roasted vegetables and drained tomatoes together in a food processor until smooth then transfer to a large pot. (You may need to do this step in a few smaller batches.)
- Stir in the reserved tomato juices, basil, yogurt, and salt.
- Bring to a simmer and cook until heated through.
- Season with salt and pepper, to taste then serve. ENJOY!
- To Store. Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days.
- To Freeze. This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
- To Reheat. Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
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:
- Vegetables. Most often, I top mine with leftover roasted veggies like these Roasted Brussels Sprouts with Garlic or Tahini Roasted Carrots.
- Chickpeas. I love adding roasted chickpeas to this soup.
- Chicken. Use this post on How to Cook Shredded Chicken, and top your soup with some chicken.
- Grilled Cheese. For a larger meal, this soup is delicious served alongside Air Fryer Grilled Cheese.
Recommended Tools to Make Roasted Carrot Soup
- One full batch of this soup just fits inside this high-powered blender. This is another excellent blender for the price.
- You can also blend the soup directly in the pot by using an immersion blender (it’s perfect for this Acorn Squash Soup too).
- Is a food processor more your style? I love this one.
Thanks, sis! I owe you a soup recipe. How about this Spicy Butternut Squash Soup?
Frequently Asked Questions
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.
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.
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.
Roasted Carrot Soup
- 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 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, 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 Roasted Carrot Soup can be stored in the refrigerator for up to 5 days.
- TO FREEZE: This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
- TO REHEAT: Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
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