Roasted Carrot Soup is a delicious and easy-to-make recipe packed with wholesome ingredients like tomatoes, garlic, cumin, and Greek yogurt. This tomato-based vegetarian soup is rich, nutritious, and perfect for meal prep. Its velvety texture and deep flavors make it a comforting option for lunches and dinners all week long!
Why You’ll Love This Easy Roasted Carrot Soup
1. Bursting with Rich Flavor
This creamy roasted carrot soup may seem simple, but its taste is anything but basic. Much like Crockpot Tomato Soup, this recipe transforms humble ingredients into a dish full of bold, robust flavors. Roasting the vegetables enhances their sweetness and brings out a deep, caramelized richness that makes every spoonful irresistible.
2. Packed with Nutritious Ingredients
A soup that is both nourishing and satisfying is a true winner! With the goodness of carrots, onions, garlic, tomatoes, and protein-rich Greek yogurt, this soup delivers essential vitamins and minerals while remaining incredibly flavorful. If you love wholesome soups, you might also enjoy Broccoli Cauliflower Soup or Curried Carrot Soup.
3. Ideal for Meal Prep
This hearty soup keeps well in the refrigerator for up to five days, making it a great option for meal prepping. Plus, it freezes beautifully, so you can store it long-term for a quick, healthy meal anytime.
How to Make the Best Roasted Carrot Soup
The Ingredients
- Carrots – Roasting them intensifies their sweetness and gives the soup its signature depth of flavor.
- Onions + Garlic – Roasting these alongside the carrots creates a sweet, aromatic base.
- Cumin – Adds a warm, slightly spicy note to balance the sweetness.
- Whole Canned Tomatoes – Brings richness and an extra layer of delicious veggie flavor.
- Greek Yogurt – Provides a slight tang while making the soup extra creamy. It also boosts the protein content, making the soup more filling.
Dietary Modifications
If you need a vegan or dairy-free alternative, swap the Greek yogurt for coconut milk or omit it entirely for a lighter version.
Step-by-Step Directions
- Prepare the Vegetables – Toss the carrots, onions, and garlic with olive oil, salt, cumin, and pepper.
- Roast the Veggies – Bake in a 400°F oven for 25–30 minutes, or until they become tender and caramelized.
- Drain the Tomatoes – Save the juice in a small bowl to use later.
- Blend Everything Together – Puree the roasted vegetables and drained tomatoes in a blender.
- Simmer to Perfection – Stir in the reserved tomato juice, Greek yogurt, basil, and salt. Heat until warmed through.
- Serve and Enjoy – Adjust seasoning to taste and enjoy your creamy roasted carrot soup!
Storage and Reheating Tips
- To Store – Keep leftovers in an airtight container in the refrigerator for up to five days.
- To Reheat – Warm on the stovetop over low heat or microwave gently to prevent the yogurt from curdling.
- To Freeze – Store in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
What to Serve with Carrot Soup
Pairing this soup with the right side dishes elevates the meal. Here are some tasty options:
- Vegetables – Serve with Roasted Brussels Sprouts with Garlic, Roasted Broccoli, or extra Roasted Carrots for added nutrition.
- Bread – Dunk warm slices of No-Knead Focaccia, Rosemary Olive Oil Bread, or Homemade Dinner Rolls into the soup.
- Chicken – Add shredded chicken for a protein boost. It also pairs well with a Grilled Chicken Sandwich or Air Fryer Chicken Breast.
- Grilled Cheese – A classic pairing! Try an Air Fryer Grilled Cheese or an Apple Grilled Cheese with Turkey for a unique twist.
Recommended Tools
- Blender – A high-powered blender works best for a silky smooth texture.
- Immersion Blender – Blend directly in the pot for easy cleanup. Great for Acorn Squash Soup too!
- Baking Sheet – Essential for roasting veggies to perfection.
Pro Tips for the Best Roasted Carrot Soup
- Avoid Overcrowding the Veggies – Spread them in a single layer to allow even roasting. Use two baking sheets if needed.
- Add a Crunchy Topping – Garnish with croutons, crackers, or roasted chickpeas for added texture.
- Prevent Burning – Keep an eye on the vegetables toward the end of roasting to avoid burnt flavors in your soup.
This Roasted Carrot Soup is rich, comforting, and packed with flavor. Whether you enjoy it as a light lunch, a starter, or a cozy dinner, this recipe is bound to become a favorite. Give it a try today and enjoy the nourishing goodness of roasted vegetables in every bite!
Roasted Carrot Soup Recipe
📅 Prep Time: 20 minutes
🔥 Cook Time: 45 minutes
⏳ Total Time: 1 hour 15 minutes
🍽 Servings: 6
Ingredients
✔ 1 ½ pounds carrots, peeled and sliced into ½-inch pieces (about 6 large carrots)
✔ 1 large yellow onion, thinly sliced
✔ 4 cloves garlic, peeled and left whole
✔ 2 tablespoons extra-virgin olive oil
✔ 1 ½ teaspoons kosher salt, divided (plus more to taste)
✔ 1 teaspoon ground cumin
✔ ¼ teaspoon ground black pepper (plus more to taste)
✔ 2 cans (28 ounces each) whole peeled tomatoes
✔ 1 teaspoon dried basil
✔ ½ cup plain Greek yogurt (or coconut milk for a dairy-free/vegan option)
✔ Fresh basil, optional for garnish
Instructions
1️⃣ Preheat & Prep:
- Position oven racks in the upper and lower thirds of your oven.
- Preheat to 400°F and coat two baking sheets with cooking spray.
2️⃣ Roast the Vegetables:
- In a large bowl, toss the carrots, onion, and garlic with olive oil, 1 teaspoon salt, cumin, and black pepper until well coated.
- Spread the mixture evenly across the prepared baking sheets, ensuring the veggies aren’t overcrowded.
- Roast for 25–30 minutes, turning twice, until tender and lightly browned. Let cool for 10 minutes.
3️⃣ Prepare the Tomatoes:
- While the veggies cool, drain the canned tomatoes, reserving the juice in a bowl.
4️⃣ Blend the Soup:
- Working in two batches, blend half the roasted veggies and one can of tomatoes in a food processor or blender until smooth.
- Transfer to a 4-quart or larger pot (such as a Dutch oven).
- Repeat with the remaining veggies and tomatoes, then add to the pot.
5️⃣ Simmer & Serve:
- Stir in the reserved tomato juice, dried basil, Greek yogurt, and remaining ½ teaspoon salt.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve warm, garnished with fresh basil and a swirl of extra Greek yogurt if desired.
Storage & Reheating
📌 To Store: Keep leftover soup in an airtight container in the refrigerator for up to 5 days.
📌 To Reheat: Warm slowly on the stovetop or microwave, stirring occasionally to prevent the yogurt from curdling.
📌 To Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information (Per Serving – Approx. 1⅓ cups)
- Calories: 133 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 1g
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 19,112 IU (382% DV)
- Vitamin C: 21mg (35% DV)
- Calcium: 114mg (11% DV)
- Iron: 2mg (11% DV)
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