Go Back
–+ servings
A bowl of carrot soup topped with croutons and cream, served with a slice of toasted bread on a gray plate; tomatoes and another bowl in the background.

Carrot Soup

When you’re juggling dinner on a busy weeknight, this Carrot Soup is a simple way to bring homemade comfort to the table.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 159kcal
Author: Madison Wetherill

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.

Notes

Storage: This soup 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.

Nutrition

Serving: 1.25cups | Calories: 159kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 2214mg | Potassium: 637mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11795IU | Vitamin C: 74mg | Calcium: 51mg | Iron: 1mg
QR Code linking back to recipe