Roasted Tomato Carrot Soup

My Roasted tomato carrot soup is perfect. With just 3 major ingredients, it is rich in color, nutrients, and flavor. It takes about 5 minutes to prep the vegetables, 25 minutes to roast them, and then 3 minutes to blend the roasted veggies with some vegetable broth. Of course all my recipes are gluten-free.

This creamy soup's mild flavor is appealing to both children and adults. For an extra kick, you can spice it up with some hot sauce. 

Roasted vegetable soups are quick and easy to make, nourishing, light, and very tasty. This tomato carrot soup couldn't be easier and is a great starter for a light dinner. 

Vegetables Help Boost Immunity 

Tomatoes are loaded with "lycopene", an antioxidant that helps prevent sunburn and is also helpful for the prostate and other benefits.

Carrots are bursting with carotenoids and anthocyanins- protective antioxidants that help manage free radicals in the body that help cause cell damage which may lead to degenerative disease. Also beneficial for cardiovascular health and vision. 

Carrot and halved cherry tomatoes roasting in the oven until carrots are soft  at 400 degrees

Summer Tomatoes Are Best 

There is no better time to make tomato soup than in the summer when homegrown and farmer's cherry tomatoes are prolific and at their sweetest. 

Roasted vegetable soups are quick and easy to make, nourishing, light, and very tasty. This tomato carrot soup couldn't be easier and is a great starter for a light soup and salad dinner.

Interestingly, this soup tastes great hot or chilled. 

Please note: Vegetables cook down when roasted, so this soup only makes one large bowl or 2 cups of soup. Double or triple the recipe for additional bowls of soup.

Author: Judee Algazi @ Gluten Free A-Z Blog

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 1 large bowl or 2 cups

Ingredients: 

1 cup of cherry tomatoes, halved

3 cloves of garlic

1 large organic carrot, sliced in medium slices

2 tablespoons olive oil or for an oil-free version, use aquafaba (see notes #5) to roast your vegetables.

1 cup of vegetable broth (may be salty or get low sodium)

1/4 cup of water

Salt and cracked pepper if needed

Directions:

Preheat oven to 400 degrees

Toss cherry tomatoes, garlic cloves, carrot slices in olive oil or aquafaba, salt and cracked pepper. Place vegetables on a parchment covered rimmed cookie sheet. Roast vegetables for about 25 minutes or until soft.  Remove from oven and set aside. 

Pour vegetable broth and water into a strong blender like a Vitamix. Add the roasted vegetables and blend well until smooth and creamy. 

Soup and Salad make a great lunch! See my time saving salad in a jar ideas for suggestions.  

My Notes: 

1. When I roast vegetables, I usually take them out of the oven half way and spray them with additional olive oil or add aquafaba to keep them from getting to dry.
2. Each recipe makes one large bowl of soup or 2 cups of soup ; double or triple for more people.
3. This is a great soup to make if you plant cherry tomatoes in the summer and have a ton of them.
4. There is no need to buy canned or boxed prepared foods on Passover when there are so many whole food recipes that are are strictly kosher such as this soup.

5. What is aquafaba?? When you cook chickpeas, it gives off a starchy liquid that works well for roasting vegetables. You can also use the liquid from a can of chickpeas. Simply toss the vegetables in the chickpea liquid and roast.     

Try some of my other summer friendly recipes listed with links below,  but note that prior to 2020 some of my recipes are vegetarian, not vegan and may contain oil. Any recipe after 2020 is oil-free and vegan.     

Mexican Guacamole

French Potato Salad  

Moroccan Carrot Recipe  

Cauliflower Crusted Pizza (vegetarian not vegan)

Fresh Fruit Sorbets - ( parve ice cream) 

Healthy Chocolate Pudding  ( parve and delicious)  

Creamy Zucchini Soup ( Fast and low calorie)

Marvelous Mini Quiches for breakfast or lunch (vegetarian not vegan)

I party at: Miz Helen's on Thursday where Miz Helen makes great recipes and lots of blogger link ups


Deb in Hawaii hosts a soup, salad, and sandwich linky on Sundays. I've linked this soup recipe.
Deb's blog, Kahakai Kitchen, is a joy to read- I highly recommend visiting Deb- This week