Name: Roasted Carrot Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ pounds carrots, peeled and 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; 1½ teaspoons kosher salt, divided (plus more to taste); 1 teaspoon ground cumin; ¼ teaspoon ground black pepper (plus more to taste); 2 (28-ounce) cans whole peeled tomatoes; 1 teaspoon dried basil; ½ cup plain Greek yogurt (or coconut milk for vegan/dairy-free option), plus more for serving; Fresh basil (optional, for garnish)

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This Roasted Carrot Soup is creamy, comforting, and surprisingly healthy. Made with oven-roasted carrots, onions, and garlic blended with whole peeled tomatoes and a touch of Greek yogurt, it’s a deeply flavorful soup that feels indulgent but is light and wholesome. Whether you’re looking for a cozy fall meal or a nutritious lunch, this vibrant soup delivers satisfaction in every spoonful.

Roasted Carrot Soup

Why You’ll Love This Recipe

Deep, rich flavor from oven-roasted carrots, garlic, and onion
Healthy and hearty – low in calories, high in nutrients
Creamy texture without heavy cream – thanks to Greek yogurt
Freezer-friendly – great for meal prep or batch cooking
Easily made dairy-free – sub in coconut milk
Simple ingredients – pantry staples and fresh produce
Customizable spice levels to your liking
Perfect for chilly weather or when you’re feeling under the weather
Naturally vegetarian and gluten-free
Great as a starter, light meal, or side dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds carrots, peeled and sliced (about 6 large)
1 large yellow onion, thinly sliced
4 cloves garlic, peeled
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 oz each) whole peeled tomatoes
1 teaspoon dried basil
½ cup plain Greek yogurt (or coconut milk for dairy-free option)
Fresh basil, optional for serving

Directions

Preheat Oven
Set oven to 400°F and position racks in upper and lower thirds. Lightly spray two baking sheets with cooking spray.
Roast the Vegetables
In a large bowl, toss the carrots, onions, and garlic with olive oil, 1 teaspoon of salt, cumin, and pepper. Spread the mixture evenly across the baking sheets in a single layer. Roast for 25–30 minutes, turning twice, until tender and golden brown. Let cool for 10 minutes.
Prepare the Tomatoes
While the vegetables cool, drain the juice from the canned tomatoes and set the liquid aside.
Blend the Soup
In batches, puree half the roasted vegetables with one can of drained tomatoes in a blender or food processor until smooth. Pour into a large pot. Repeat with remaining vegetables and tomatoes and add to the pot.
Simmer
Stir in reserved tomato juice, dried basil, yogurt (or coconut milk), and the remaining ½ teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 10 minutes until heated through.
Serve
Taste and adjust seasoning as needed. Ladle into bowls and top with additional Greek yogurt or fresh basil if desired. Serve warm.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

Use coconut milk for a dairy-free, vegan version
Add crushed red pepper flakes or cayenne for spice
Stir in ginger for extra warmth and zing
Mix in chickpeas or lentils for more protein and heartiness
Top with toasted seeds (like pumpkin or sunflower) for crunch
Swap basil with thyme or rosemary for different flavor profiles
Use fire-roasted tomatoes for a smokier taste
Add a splash of orange juice for brightness and acidity
Serve with croutons or crusty bread for a satisfying meal
Try roasting the tomatoes along with the carrots for deeper flavor

Storage/Reheating

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 5 days.

Freezer:
Freeze soup in freezer-safe containers for up to 3 months. Let thaw in the fridge overnight before reheating.

Reheating:
Warm on the stovetop over low to medium heat, stirring often. If using Greek yogurt, reheat slowly to prevent curdling. Alternatively, microwave in short intervals, stirring between each.

FAQs

Can I use baby carrots instead of large carrots?

Yes, just be sure to cut them into even sizes so they roast evenly.

Is it okay to skip the roasting step?

Roasting adds depth of flavor, but you can simmer the vegetables instead. The flavor will be milder.

Can I use diced tomatoes instead of whole peeled?

Yes, though whole peeled tomatoes tend to give a smoother texture when blended.

Can I use sour cream instead of Greek yogurt?

Yes, but Greek yogurt adds protein and a slightly tangier taste. Sour cream will also work for creaminess.

Is this soup vegan?

It can be made vegan by substituting the Greek yogurt with coconut milk or a vegan yogurt.

How do I make the soup spicier?

Add crushed red pepper, chili flakes, or a pinch of cayenne to the roasting vegetables or during blending.

Can I use an immersion blender?

Absolutely. Blend everything directly in the pot with an immersion blender until smooth.

What can I serve with this soup?

Serve with grilled cheese, garlic bread, salad, or a grain bowl for a complete meal.

Can I double the recipe?

Yes, this soup scales well. Use a larger pot or blend in more batches.

Why does my soup taste acidic?

The tomatoes can sometimes be sharp. Add a teaspoon of sugar or a splash of cream/coconut milk to balance it.

Conclusion

Roasted Carrot Soup is proof that simple ingredients can yield exceptional flavor. With its creamy texture, rich roasted depth, and nutritious profile, it’s a go-to soup for cooler seasons and meal preps alike. Whether you’re serving it as a starter, a cozy lunch, or pairing with your favorite bread, this soup is easy to love and hard to forget.