Carrot Soup
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When you’re juggling dinner on a busy weeknight, carrot soup is a simple way to bring homemade comfort to the table. Our version stands out for its slow-roasted vegetables that build deep flavor without extra effort. It’s the kind of cozy meal the whole family can enjoy together.
This roasted carrot soup has layers of flavor thanks to oven-roasted veggies that caramelize before blending.
It’s light but satisfying, and you can easily adjust the texture and spice level to your taste. The combination of sweet carrots, roasted tomatoes, and smoky red pepper flakes makes this soup something you’ll crave this fall season.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Roast your veggies well. The secret to rich, flavorful soup is roasting the vegetables until they’re soft and caramelized. Make sure your veggies have nice color before removing them from the oven.
- Line the sheet pan with foil or parchment paper for easy cleanup.
- Adjust the spice level. Red pepper flakes can be strong, so start with a little and add more after blending if you like extra heat.
- Garnish like a pro. A drizzle of olive oil, cream, and a sprinkle of herbs adds restaurant-level flair with no extra effort.
Ingredients and Substitutions
You’ll only need a few simple ingredients to make this roasted vegetable soup. Start with fresh carrots. Choose firm, brightly colored ones for the best flavor. Add Roma tomatoes for a tangy flavor, and red bell pepper for mild sweetness and vibrant color. Yellow onion and garlic add a savory, aromatic base, giving the soup a lovely depth of flavor.
Everything gets roasted with olive oil, a pinch of salt, black pepper, and just a touch of red pepper flakes for warmth. You’ll blend it all with vegetable broth (or chicken broth, if you prefer) and tomato paste to make it smooth and rich. Finish it off with your favorite garnishes like cream or coconut cream, basil, or a drizzle of olive oil.
If you’re looking to change up the flavor, try adding a dash of curry powder or a bit of fresh ginger to the base of the soup before you puree it.
How to Make the Carrot Soup Recipe
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Preheat your oven to 400°F. Add the veggies and aromatics to the pan. Drizzle them with olive oil, sprinkle with seasonings, and toss to coat. Roast for about 45 minutes, until the veggies are golden brown and tender.
- Simmer the broth in a pot over medium heat while the vegetables finish roasting. When everything’s done, transfer half the veggies to a blender with half the broth and the tomato paste.
- Blend it until smooth, then pour it into a large pot. Repeat this step with the rest of the ingredients.
- Stir everything together and taste. Adjust any of the seasonings if you’d like. Serve warm with a drizzle of cream or olive oil, or a sprinkle of chopped basil or red pepper flakes on top.
FAQs
Yes! It keeps in the fridge for up to 4 days and can be frozen for longer storage. Just reheat it on the stove over low heat.
Absolutely. It may take a few minutes longer to reach the same creamy consistency, but it works great if you blend thoroughly.
You can! Sweet potatoes, parsnips, or even cauliflower roast well and blend right in.
Make it kid friendly: The naturally sweet carrots make this soup a kid favorite! If your kids aren’t into spicy food, skip the red pepper flakes. You can always sprinkle them on your own bowl later.
Serving Suggestions
This roasted carrot soup makes a cozy meal on its own, but it also pairs perfectly with:
- Bread: Warm, crusty sourdough or a slice of garlic bread for dipping.
- Salads: A simple green salad with avocado green goddess dressing or a fall harvest salad to keep things fresh.
- Sandwiches: Grilled cheese or a chicken salad sandwich for an easy lunch combo.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Carrot Soup
Ingredients
- 3 large carrots peeled and roughly chopped into 1-inch pieces
- 6 medium Roma tomatoes halved
- 1 large yellow onion quartered
- 1 large red bell pepper quartered, with stems, seeds and ribs removed
- 3 cloves garlic peeled
- 2 tablespoons olive oil plus extra for garnish
- 2 teaspoons salt
- 1 teaspoon black pepper freshly cracked
- ¼ teaspoon red pepper flakes
- 4 cups vegetable broth or chicken broth
- 2 tablespoons tomato paste
Garnishes
- 1 teaspoon heavy cream or coconut cream
- ½ teaspoon olive oil
- 1 sprig basil chopped
- 1 pinch red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Add the 3 large carrots, 6 medium Roma tomatoes, 1 large yellow onion, 1 large red bell pepper, and 3 cloves garlic to a baking sheet.
- Drizzle with 2 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes and toss to coat the veggies in the oil.
- Roast the vegetables for 45 minutes until fork-tender.
- About 10 minutes before the vegetables are done cooking, place a pot over medium heat and warm the 4 cups vegetable broth.
- Working in batches, transfer half of the vegetables to a blender.
- Add half the broth and 2 tablespoons tomato paste, and blend until smooth (about 1 minute).
- Transfer the mixture to a saucepan. Repeat this process until everything has been blended together.
- Ladle the soup into bowls and garnish with 1 teaspoon heavy cream (or coconut cream), a drizzle of ½ teaspoon olive oil, 1 sprig basil, and additional 1 pinch red pepper flakes if you like extra heat.
love this! Just perfect for the cozy nights and easy to make too!