This creamy Roasted Carrot and Tomato Soup is made by first roasting the vegetables on a sheet pan and then blending them until smooth.
When roasted vegetables caramelize which intensifies and sweetens their flavor. Pair this soup with a grilled cheese sandwich for a delicious comforting meal.
Tomato season is the perfect excuse to make this delicious Roasted Tomato and Herb Soup taking advantage of tomatoes at their peak flavor. If like me you are not a fan of hot soups on hot days, you’ll be happy to know this soup freezes really well.
I usually make a large batch at the end of summer and freeze it in individual servings so that I can enjoy the bright flavor of fresh tomatoes in the middle of winter.
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Tomatoes: Roasting the tomatoes intensifies their flavor leading to a sweet, rich tomato flavor. You can use either Roma, plum, or cherry tomatoes. I recommend making this soup when tomatoes are in season to keep the soup as flavorful as possible! If you must use canned tomatoes add them to the stockpot with the chicken stock.
Onions and Carrots: The addition of roasted onions and carrots give this roasted tomato soup a subtle sweetness that evens out the acidity of the tomatoes.
Garlic: Roasting garlic removes the bite of raw garlic and gives is a gentle almost sweet flavor.
Stock: Use either vegetable or chicken stock. If you are feeling fancy you could even make your own homemade chicken stock.
Herbs: Most tomato soups call for basil. But confession time, I hate the taste of basil so I have used other herbs instead. If you like the flavor feel free to add some basil too. Other herbs to try include:
Cutting Board: I always suggest using a large cutting board. I hate feeling cramped when I am cutting up a large number of vegetables. I like this cutting board from OXO because it has rubber grips around the edges and has a channel to catch juices before they run onto the counter.
Immersion Blender: This is my favorite stick blender and it is available here on Amazon. They really do make blending recipes like this soup easier because I don’t have to worry about transferring the soup to another container. Once you are done blending just place the end in a bowl of soapy water and blend for a few seconds to easily clean the stick blender.
Preheat the oven to 400 degrees F and line a sheet pan with parchment paper or foil.
Spread the tomatoes, carrots, onions, and garlic onto the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.
Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot. Add four cups of chicken or vegetable stock, rosemary, thyme, and sage. Using an immersion blender puree the soup until smooth.
Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Remove from heat and stir in the heavy cream and butter. Season to taste with salt and freshly ground black pepper.
Ladle into soup bowls and top with Parmesan cheese.
You really can’t go wrong with the classic combination of tomato soup and grilled cheese. Try changing up your grilled cheese game by adding ham or bacon, trying different varieties of cheese, or adding some pesto or avocado. For even more grilled cheese ideas check out Food Network’s list of 50 Grilled Cheese.
You could also pair tomato soup with a fresh salad, crusty piece of bread, or even mozzarella sticks.
Frequently asked questions
Typically I do not peel the tomatoes or strain the seeds I enjoy chunky tomato soup, but if you prefer a smoother soup you can strain it with a fine-mesh strainer.
- Fresh herbs can be substituted for the dried herbs, just be sure to double the amounts.
- If you don’t have an immersion/stick blender you can also puree the soup in a food processor or blender. If you’re using a blender, purée the soup in batches. Don’t fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
- To make this tomato soup vegetarian, replace vegetable stock rather than chicken stock
- If the soup tastes too acidic add a pinch of baking soda. The baking soda will help to neutralize the acid in the tomatoes.
Tomato soup can be refrigerated in an airtight container for 3 to 4 days. I recommend a glass container because the tomatoes can stain plastic containers.
Can you freeze tomato soup?
If you are planning to freeze the soup, do not add in the heavy cream. Heavy cream in soups can break and curdle when you try to reheat it. Wait to stir in the heavy cream until after the tomato soup has been reheated.
- Pour the completely cooled tomato soup into a zip-top bag. I like to use these bag holders to make pouring liquids into zip-top bags easier.
- Label the bag with the contents and date.
- Lay the bag flat in the freezer to freeze.
- Tomato soup will keep in the freezer for up to 6 months.
- Thaw the tomato soup overnight in the refrigerator.
- Reheat in a pot over medium heat and add the heavy cream.
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