Roasted Creamy Tomato Carrot Soup

This roasted tomato carrot soup blends sweet roasted tomatoes, carrots, and onion with Italian seasoning, salt, and pepper, then comes together with creamy plant-based milk, veggie broth, and garlic for a heartwarming, nourishing bowl perfect for any day.

Welcome the cooler months with this cozy roasted tomato carrot soup! It’s super simple to make and so full of flavor that you’ll forget about canned soups for good. I always keep a batch of this vegan, gluten-free, plant-based soup in my freezer because it saves me on busy nights. Plus, my kids—ages four and two—literally ask for seconds, so you know it’s kid-friendly!

All you need to do is roast some tomatoes, carrots, and onion with a bit of avocado or olive oil, sprinkle Italian seasoning on top, and season with salt and pepper. Roast everything for about 25–30 minutes until beautifully caramelized, then blend together with vegetable broth, garlic, and your favorite plant milk until silky smooth. Top it off with any reserved roasted tomatoes, fresh basil, red pepper flakes, balsamic vinegar, or an extra splash of plant milk for a rich finish. Trust me — it’s pure comfort in a bowl!

Say hello to a soup that’s proof you don’t need dairy or hours of simmering to get that rich, comforting flavor. This roasted tomato carrot soup is all about roasting fresh tomatoes, carrots, and onion to bring out those deep, sweet flavors, then blending them with vegetable broth and a creamy plant-based milk of your choice. The result is a smooth, nourishing soup that’s naturally vegan and gluten-free—perfect for any meal.

You’ll roast veggies to get that natural caramelization and sweetness, then blend it all with garlic and simple pantry staples for a creamy texture that feels fancy but is so quick to whip up. This recipe is kid-friendly, freezer-friendly, and takes about 30 minutes of hands-on time, yielding 6 to 8 generous servings.

• What you’ll learn: the secrets to roasting veggies for big flavor, blending the soup until smooth and creamy, plus easy garnish ideas to make it look and taste amazing.
• What to expect: a luscious roasted tomato soup bursting with basil and balsamic hints, with simple swaps and add-ins you’ll love.

Flavor and Comfort Highlights

This roasted tomato carrot soup is a total winner — it’s flavorful, comforting, and comes together quickly with ingredients you likely already have at home. It delivers that classic tomato soup taste with a lovely roasted edge while being dairy-free and gluten-free. Plus, it freezes like a dream, so you can always have it ready for busy evenings.

• Deep, caramelized flavors from roasting—no cream or canned soup needed.
• Family-friendly and fast: ready in about 30 minutes serving 6–8 people.
• Freezer-friendly so you can enjoy it anytime without reheating hassles.

Ingredients and Quantities

• 4 large tomatoes, quartered
• 2 cups grape or cherry tomatoes
• 3 large carrots, chopped
• 1/2 large onion, chopped
• 3 tablespoons avocado or olive oil
• 1 tablespoon Italian seasoning
• 2 teaspoons salt (feel free to adjust)
• 1 teaspoon black pepper
• 1 teaspoon minced garlic (or a roasted garlic clove for mellow flavor)
• 2 cups vegetable broth
• 1 cup plant-based milk (soy, oat, almond, or coconut all work great)

Roasting, Blending, and Finishing Steps

1. Preheat oven to 450°F (230°C).
2. Wash and prep vegetables: quarter 4 large tomatoes, halve/keep 2 cups cherry tomatoes (set aside a handful for garnish if desired), chop 3 large carrots and 1/2 large onion into chunks; decide whether to use 1 tsp minced garlic or a whole garlic clove to roast.
3. Spread tomatoes, carrots, and onion on a baking sheet; drizzle with 3 tablespoons avocado or olive oil and sprinkle 1 tablespoon Italian seasoning, 2 teaspoons salt, and 1 teaspoon black pepper.

4. Roast vegetables 25–30 minutes, until tomato skins wrinkle and edges caramelize.
5. If your blender can’t handle hot food, let the roasted vegetables cool slightly before blending.
6. In a blender combine 2 cups vegetable broth, 1 cup plant-based milk, and the minced or roasted garlic. Add roasted vegetables to the blender (work in batches if needed).
7. Blend on high until silky smooth and creamy.
8. Optional: push blended soup through a fine-mesh sieve for an extra-silky texture.
9. Pour blended soup into a pot and warm gently on the stove over medium-low if needed.
10. Taste and adjust seasoning: add more salt or pepper, a splash of balsamic vinegar to brighten, a small pinch of baking soda or extra plant milk to reduce acidity, more broth to thin, or simmer uncovered to thicken.
11. Ladle soup into bowls and finish with reserved roasted tomatoes, fresh basil leaves, a drizzle of plant milk, and a pinch of red pepper flakes.

Expert Tips for Perfect Soup

• Choose ripe, juicy tomatoes for the best sweetness and roasting results—they’ll caramelize and build so much flavor.
• Keep a few roasted cherry tomatoes aside to garnish your soup, adding both color and a burst of flavor.
• If your blender can’t handle hot food, let the roasted vegetables cool a bit before blending, and blend in smaller batches to avoid spills.
• Want super silky soup? After blending, push it through a fine-mesh sieve to remove any bits.
• Adjust the soup’s thickness easily: add more broth to loosen it up, or simmer it a bit uncovered to thicken.
• If the soup tastes a little acidic, stir in a small pinch of baking soda or add a splash more plant milk and taste as you go to balance flavors.

Ways to Customize the Soup

• Give it a smoky twist by adding 1/2 teaspoon smoked paprika or a small spoonful of chipotle in adobo while blending.
• For a richer, tropical vibe, swap your usual plant milk for full-fat coconut milk—it adds creaminess and a subtle sweetness.
• Make it more filling by blending in 1 cup of cooked white beans (like cannellini) for extra protein and creaminess.
• Boost the herbal notes with 1–2 tablespoons of fresh pesto or extra chopped basil stirred in just before serving.
• No fresh tomatoes? No problem! Use a 28 oz can of whole peeled tomatoes, roasting or simmering them with carrots and onion before blending.

Storage, Freezing, and Reheating

Keep leftover roasted tomato carrot soup in an airtight container in the fridge for up to 2 days. For longer life, freeze it in freezer-safe containers or heavy-duty bags for up to 3 months. When reheating, thaw overnight in the fridge, then warm gently on the stovetop over medium-low heat. Stir occasionally, and add a splash of vegetable broth or plant milk if the soup feels too thick. You can microwave small portions covered too—just stir halfway through. Remember, don’t refreeze after thawing to keep it fresh and tasty.

Common Questions Answered

• Is this soup vegan and gluten-free? Absolutely! This recipe is 100% plant-based and gluten-free. Just be sure your vegetable broth is certified gluten-free if that’s a concern for your family.
• Can I use canned tomatoes instead of fresh? Yes! A 28 oz can of whole peeled tomatoes works well—just roast or simmer them with the carrots and onion for great flavor before blending.
• Can I make the soup without oil? Totally. Roast the veggies with a light spray of cooking oil or none at all. Or sauté them briefly in a bit of broth before blending for that lovely softness.
• How do I make the soup less acidic? Stir in a small pinch of baking soda to soften the acidity, or add a splash more plant milk or a teaspoon of sugar or balsamic vinegar. Taste as you adjust to keep it just right.
• Can I make this in a slow cooker? Yes! For the best flavor, roast the veggies first. Or, cook raw veggies with a bit of oil and Italian seasoning on low for 4–6 hours, then blend with broth and milk.