Roasted Carrot and Tomato Soup

A simple and flavorful soup featuring roasted carrots and tomatoes, perfect for a chilly evening.

Prep Time

15 minutes

Total Time

55 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.75/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Vegetarian•Vegan

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free

Mood:

Light & Fresh

Ingredients

Servings

1lbCarrots(Peeled and chopped)

£0.45

2lbsTomatoes(Cored and quartered)

£2.50

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

3tablespoonsOlive Oil

£0.25

4cupsVegetable Broth(Low Sodium)

£1.20

1teaspoonDried Thyme

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

OptionalTo GarnishFresh Basil(Chopped)

£1.50

OptionalTo TasteRed Pepper Flakes(For a little heat)

£0.15

Total Cost

£7.01

£1.75 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the carrots, tomatoes, onion, and garlic with olive oil, thyme, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
5.
Transfer the roasted vegetables to a large pot. Add the vegetable broth.
6.
Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for 10 minutes to allow the flavors to meld.
7.
Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth.
8.
Taste and adjust seasoning as needed. Add red pepper flakes for a little heat, if desired.
9.
Serve hot, garnished with fresh basil.

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My Notes

Nutrition Information

Nutrition per serving (450g)

275 kcal / 1151 kJ

Carbs

35g

13% of RDA

Fat

14g

20% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

20 g

22% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, roast a head of garlic and squeeze the roasted garlic cloves into the soup before blending.

If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender. Blend in batches to avoid splattering.

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Cooking Equipment

Oven

Large Pot

Blender (Immersion or Stand)

Wine Pairings

No wine pairing suggestions available for this recipe.

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