Roasted Tomato, Carrot Soup
This is the perfect tomato soup. The best part about making it is roasting all the ingredients on one baking sheet, blending, and enjoying. If you are looking for a quick weeknight or weekend dinner, you should try this recipe. My favorite part is the coconut milk, which adds flavor. The beans also add protein to this soup.
Ingredients You Will Need for Roasted Tomato, Carrot Soup
- Heirloom tomatoes contain vitamins A, E, and C. You can substitute the heirloom tomatoes with Roma tomatoes.
- Baby carrots are high in fiber and low in calories.
- Great Northern beans are a great protein source. You can substitute it with any beans you want.
- Vegetable broth contains vitamins and minerals.
- Coconut milk has anti-inflammatory properties and is rich in vitamins C, E, and B5.
- Sourdough bread is served with the soup.
- Garlic adds an amazing flavor to the soup.
- Yellow Onion. You can substitute the yellow onion with the red onion.
- Seasonings: I used oregano, salt, black pepper, crushed red pepper, and thyme
How To Make Roasted Tomato, Carrot Soup
Add the tomatoes, carrots, onion, and garlic to a sheet pan. Drizzle with olive oil, sprinkle with thyme, black pepper, salt, oregano, and crushed red pepper, and transfer to the oven to roast for 40-45 minutes.
Transfer to a high-speed blender. Squeeze the garlic cloves out of the skins and add to the blender. Add the vegetable broth, coconut milk, and beans and blend until smooth.
Please check the recipe section below for the detailed recipe.
Commonly Asked Questions
Can I freeze the leftover soup? Yes, you can if you want it to last longer. I store mine in the fridge for 3-4 days.
Can I replace the carrots with sweet potato? Sweet potatoes are an excellent replacement for carrots, and they are delicious. Yes, you can!
Could you tell me why you added the beans? I added the beans because I wanted protein in the soup; however, you can make it without them.
Roasted Tomato Soup
Ingredients
- 2 LB. Heirloom or Roma tomatoes
- 1 LB. baby carrots
- 1 cup great Northern beans
- 1 cup vegetable broth
- 2 cups coconut milk
- 1 TBSP black pepper
- 1 TBSP thyme
- 1 TBSP oregano
- 1 tsp crushed red pepper
- Half an onion
- 1 bulb garlic
- 1 tsp salt
- sourdough bread (optional)
Instructions
- Preheat the oven to 400F. Add the tomatoes, carrots, onion, and garlic to a sheet pan, drizzle a little olive oil, and sprinkle the thyme, black pepper, salt, oregano, and crushed red pepper and transfer to the oven and roast for 40-45 minutes.
- After about 45 minutes, allow it to cool and transfer to a high-speed blender. Squeeze the garlic cloves out of the skins and add to the blender. Add the vegetable broth, 1 cup of the coconut milk, and the beans and blend until smooth.
- Pour into bowls, add some coconut milk on top, and enjoy with some sourdough bread.
