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.
Like turned out to be an understatement. This is the best carrot soup recipe I’ve ever tried (it’s right up there with this Broccoli Cauliflower Soup and Curried Carrot Soup).
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.
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
The Ingredients
- 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.
The Directions
- 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.
TIP!
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!
Storage Tips
- 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
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
Is there something that can be substituted for the tomatoes? Maybe chickpeas? My kids and hubby are not a fan of tomatoes when we tried this recipe as written, but the cumin roasted carrot flavor was divine!!
Hi Emily! While I haven’t tried it myself, other readers have reported success with using fewer tomatoes or none at all. You could also try extra roasted veggies, and then thin the soup with some broth. If you decide to play around with it, I’d love to hear how it goes!
Try your family’s favorite tomato sauce or broth instead. Adjust salt to reflect changes. Our family does not care for canned tomatoes either, unless the acid component is cooked out.
Thanks for the tip Cindy!
Loved this! I chose your recipe because every other recipe I saw involved boiling the veggies in water or broth even if they were roasted first. I was drawn to the simplicity but will make this again and again for the incredible flavor. I made it my main course by adding some lentils as my garnish for a bit more protein. Thank you for the great recipe. I can’t wait to try more!
I’m so happy that you enjoyed it, Toni! Thank you for sharing this kind review!
Absolutely delicious! So rich and creamy! Made it for lunch and paired it with a grilled cheese on a cold afternoon. This kids gobbled it right up. Perfect way to use my garden carrots! Will be making this in the future! Thanks for sharing such lovely recipe :)
I’m so happy that you enjoyed it, Rebecca! Thank you for sharing this kind review!
Boy was this a ride! OK so, I had some tomatoes to use up and decided to roast them with the other veggies instead of using canned ones. I also took another commenter’s advice about replacing the cream with full-fat coconut milk.
It turns out that the bulk of the moisture in this soup must come from the canned tomatoes, because it came out much too thick for my immersion blender to handle. I about tripled the amount of coconut milk. Then it started getting too coconutty, so I added some chicken broth my boyfriend had recently made.
That solved the consistency problem, but now with all that extra coconut milk, now it almost tasted like Thai food. So I decided to lean into it and added some curry and ginger.
Tl;dr – y’all have GOT to try this variation! Blew my mind. I’m newer to cooking and I have never been this proud of anything in my life.
Amanda, I am so glad it was a hit. Sounds delicious!
Very good! Big hit at our house!
YAY, so glad! Thanks for sharing!
I wasn’t sure about all those tomatoes, but this exceeded my expectations and wap a welcome change from the standard ginger carrot soup. Also, THANK YOU for such great alternative text on your photos!!! I’m blind so having it means I actually know what the pictures are of! Thanks! And thanks for this great recipe!
I’m SO happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
The roasted flavor in this soup is the key ingredient like you say in your video. The weather temps dropped where I live and it warmed us right up.
So glad to hear that you enjoyed it! Thank you for this kind review!
I normally leave reviews, but when I was scrolling through the comments to see what possible changes I should make to the recipe I saw the negative comments. If your going to try a new recipe, your taste buds might be different. You could always adjust the recipe or move on.
I tweaked this based on what I had at home and it was absolutely amazing. Next time I will add a little more cream to thin it out.
I used 2 cans of diced tomatoes and replaced the yogurt with a cup of heavy cream. Will be putting this in my soup rotation.
Hi Briana! Thank you so much for taking the time to comment, I really appreciate it!! So glad you enjoyed the soup!
I read the other reviews and at first made it without the tomato. I added 1/2 of an undrained 15oz. Can of diced tomatoes to add a bit of brightness to the luscious roasted veg. Worked perfectly and was amazing. My other changes were to use a 3lb bag of baby carrots as is, so no chopping, and thereby doubled the recipe. I added 4 C So Delicious unsweetened coconut milk and 2C veg broth. I also adore roasted garlic and roasted the entire bulb on its own wrapped in foil, let it cool and it’s easy to squeeze out the roasted garlic. Keep in mind allthe other ingredients were doubled. Delicious.
Hi MH! So glad you enjoyed the soup! Thank you for this kind review!
I made this today with the following changes – 1 can tomatoes, 1/2 can coconut milk, about 1 cup chicken stock and basil paste and ginger to taste. Delicious! I would not slice the onions so thin next time – I had to take them off the pan before the carrots were done.
Hi Carin! Thank you for this kind review and feedback!
Yummy warm notes from the roasted veg and cumin. A little thicker than I like in a soup but easily fixed with some water or broth. Will definitely make again.
Hi Colleen! So glad you enjoyed the soup! Thank you for this kind review!
I’m addicted to this soup. Making it to give away in my Xmas packages along with your pickled onions. I cannot make these onions fast enough as they disappear within days.
Thank you.
Hi Erica! So glad you enjoyed the recipe! Thank you for this kind 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!” We only had one can of diced tomatoes and another can of crushed tomatoes but it still turned out perfectly.
Hi Jessica! So glad you enjoyed the soup! Thank you for this kind review!
I thought roasting the carrots was a great idea and the kitchen smelled wonderful. For me, the addition of the tomato overwhelmed the flavour of carrot and I would not use tomato again.
Hi Marjorie! Thanks for your feedback!
The consistency wasn’t great for me and it was too thick for my immersion blender. I added nearly 2 cups of vegetable broth which was helpful, but in the future I would put this into a slower cooker post roasting for better texture. The flavor was excellent tho.
Sorry to hear you had trouble with the recipe Catherine! So glad you enjoyed the flavor!
Sorry, made it religiously to the recipe. Not for us. Only way we made it any way near enjoyable
Was to sprinkle it with it with Parmesan.
I’m sorry to hear that it wasn’t to your taste, Barbara. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
It should be called tomato soup with only 2.5 pounds of roasted carrots and almost 4 pounds of tomatoes. Way too thick! It might make good pasta sauce, but that’s about it.
I’m sorry to hear you had problems with the recipe, Kay! It has worked well for myself (and others) and I wished it would of been a hit for you too.