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I wanted to make a roasted tomato soup with that deep, comforting flavor but also a little hint of sweetness—without reaching for anything that wasn’t a vegetable. Then I spotted a large, lonely carrot in the fridge. Okay, it wasn’t exactly sitting there looking sad, but in that moment, I knew it was joining the tomatoes in the roasting pan.
Mamy was with me that day, giving me the kind of suspicious look only she can pull off. “Are you really just trying it to see if it goes well together? Are you sure?” she asked. She knows I’m not usually the let’s just see what happens type. But every now and then, we all have those days where we want something a little different—still familiar and cozy, but with a twist. That’s exactly how this recipe came to be.
The result? Spicy, tomato-rich, and with just enough carrot sweetness to make you wonder why you’ve never tried it before. Believe me—it’s worth it, and it’s ridiculously simple.
Why You’ll Love This Soup
- Roasted veggie goodness – Brings out natural sweetness and adds smoky depth.
- Easy elegance – Looks fancy, but it’s weeknight-friendly.
- Flexible flavors – Make it richer with extra cream or swap in coconut milk for dairy-free.
Recipe at a Glance
- Kitchen Time: 40 minutes
- Servings: 4 bowls
- Difficulty: Easy
- Make Ahead: Yes, keeps up to 3 days in the fridge
- Adaptability: Dairy-free option available
What You’ll Need for this Roasted Tomato soup
Base
- 4 medium tomatoes, chopped into medium pieces
- 1 large carrot (or 2 small), chopped into medium pieces
- 1 medium onion, chopped into medium pieces
- 2 garlic cloves, whole
Seasoning
- 1 teaspoon spice blend (Pimenta Síria)
- 1 tablespoon paprika
- Salt and ground pepper to taste (go easy—some broths are already salty)
Liquid & Creaminess
- 1 cup vegetable broth
- 2 cups boiling water (divided)
- ½ cup heavy cream
For Roasting
- 2 tablespoons extra virgin olive oil
Step 01
Chop the veggies – Tomatoes, carrots, and onion into similar-sized pieces for even roasting. Toss the garlic cloves in whole.
Season and toss – Place everything on a sheet pan. Sprinkle over the spice blend, paprika, salt, and pepper. Drizzle with olive oil and toss well.
Step 02
Roast for flavor – Bake at 400°F (200°C) for 20 minutes, or until the veggies start to caramelize.
Step 03
Simmer with broth – Transfer roasted veggies to a deep pot, add vegetable broth, and simmer for 5 minutes.
Step 04
Add water & cook more – Pour in 1 cup boiling water and cook for another 5 minutes.
Step 05
Blend until smooth – In batches if needed, blend until creamy. (A good immersion blender makes this step faster and saves on dishes.)
Step 06
Add the remaining boiling water if you prefer a thinner soup.
Step 06
Cream it up – Add heavy cream (reserve a little for serving).
Step 07
Serve – Ladle into bowls, swirl with reserved cream, and sprinkle with red pepper flakes if you like heat.
Secrets from Our Kitchen to Yours
- For this roasted tomato soup, roasting is key—don’t skip it. It’s where the flavor comes from.
- Want it lighter? Skip the cream or use half-and-half.
- This soup also freezes well—just skip the cream until reheating.
Serving Suggestions
- Pair this roasted tomato soup with crusty bread or garlic toasts for dipping.
- Serve as an entrée before our Oven Roasted Tri-Tip with Bold Flavor and No Fuss—a cozy starter that sets the stage for a hearty main.
- For extra comfort, make a grilled cheese sandwich to dunk.
Put Your Spin on It
- Swap heavy cream for coconut milk for a dairy-free version.
- Use sweet potatoes instead of carrots for a different sweetness.
- Add a pinch of chili powder for a spicier kick.
Tasty Thoughts
What I love most about this roasted tomato soup is how versatile it is. This soup is just as happy being served in a big mug with a grilled cheese sandwich on a lazy Sunday as it is dressed up with a swirl of cream and fresh herbs for a dinner party starter. You can keep it thick and hearty or make it silky and light, depending on your mood.
So, whether you’re looking to warm up a chilly evening, use up a fridge full of veggies, or just try something new without too much fuss, this roasted tomato soup with a carrot twist will deliver. I think you’ll find yourself making it more than once—because it’s not just comfort in a bowl, it’s comfort you’ll crave again and again.
Common Questions
Can I use canned tomatoes for this roasted tomato soup?
Yes, but the flavor will be slightly different—go for fire-roasted canned tomatoes if possible.
Can I make it ahead?
Absolutely! It keeps for 3 days in the fridge. Reheat gently to keep the cream from separating.
What if I don’t have Pimenta Síria?
Swap it for a mix of cinnamon, allspice, and a pinch of nutmeg for a similar flavor profile.
Roasted Tomato Soup with a Carrot Twist: Comfort in a Bowl
- Total Time: 40 minutes
- Yield: 4 servings
Description
This roasted tomato soup with a carrot twist is creamy, comforting, and full of flavor from oven-roasted veggies. A hint of sweetness from the carrot balances the savory tomatoes, while a swirl of cream makes it irresistibly smooth. Ready in under an hour—perfect for cozy nights or as an elegant starter for a special dinner.
Ingredients
Base
4 medium tomatoes, chopped into medium pieces
1 large carrot (or 2 small), chopped into medium pieces
1 medium onion, chopped into medium pieces
2 garlic cloves, whole
Seasoning
1 teaspoon spice blend (Pimenta Síria)
1 tablespoon paprika
Salt and ground pepper to taste (go easy—some broths are already salty)
Liquid & Creaminess
1 cup vegetable broth
2 cups boiling water (divided)
1/2 cup heavy cream
For Roasting
2 tablespoons extra virgin olive oil
Instructions
- Chop the veggies – Tomatoes, carrots, and onion into similar-sized pieces for even roasting. Toss the garlic cloves whole.
- Season and toss – Place all the ingredients on a sheet pan. Sprinkle the spice blend, paprika, salt, and pepper over the mixture. Drizzle with olive oil and toss well.
- Roast for flavor – Bake at 400°F (200°C) for 20 minutes, or until the veggies start to caramelize.
- Simmer with broth – Transfer roasted veggies to a deep pot, add vegetable broth, and simmer for 5 minutes.
- Add water & cook more – Pour in 1 cup boiling water and cook for another 5 minutes.
- Cream it up – Add heavy cream (reserve a little for serving).
- Blend until smooth – In batches if needed, blend until creamy. Add the remaining boiling water if you prefer a thinner soup.
- Serve – Ladle into bowls, swirl with reserved cream, and sprinkle with red pepper flakes if you like heat.
Notes
- For this roasted tomato soup, roasting is key—don’t skip it. It’s where the flavor comes from.
- Want it lighter? Skip the cream or use half-and-half.
- This soup also freezes well—just skip the cream until reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 350 g
- Calories: 216
- Sugar: 7.1 g
- Sodium: Varies
- Fat: 18.1 g
- Saturated Fat: 7.2 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 12.9 g
- Fiber: 2.9 g
- Protein: 2.6 g
- Cholesterol: 28.2 mg
Keep Cooking With Us
Love cozy, easy recipes like this roasted tomato soup? Try these from our kitchen:
- Simple Roasted Potatoes – Golden, crispy, and impossible to resist.
- Leek Risotto – Creamy, comforting, and perfect for a special dinner.
- Papaya’s Cream Dessert – A no-bake, no-fuss tropical treat.
Happy cooking,
🧡 Mary & Fabi
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