Roasted Carrot and Tomato-Basil Soup recipe from Life Made Delicious
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Roasted Carrot and Tomato-Basil Soup

Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you’ll be making this one again and again for your family.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6
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1 lb (500 g) carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
2 small onions, halved and thinly sliced (about 2 cups)
4 cloves garlic
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (28 oz/796 mL each) whole tomatoes, drained, juices reserved
1 teaspoon dried basil leaves
1/2 cup plain Greek yogurt

Nutrition Information

  • Calories
  • Calories From Fat
  • Total Fat
  • Trans Fat
  • Saturated Fat
  • Total Carbs
  • Sugars
  • Dietary Fiber
  • Protein
  • Cholesterol
  • Sodium



  • 1 Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
  • 2 Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls.

Expert Tips

Leftovers from this soup can be stored in refrigerator or frozen; double the recipe so you can make extra for later!

Take care when blending hot liquids; be sure not to overfill blender, and always keep a hand on the cover.

This soup has a delicious chunky-style consistency, perfect for dipping crackers. If you prefer a thinner soup, simply add some vegetable broth.

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