Cozy up with a big bowl of Tomato Carrot Ginger Soup. Roasting the vegetables makes them sweetly caramelized, adding a ton of flavor to this soup. It’s healthy and absolutely comforting! Even better? It’s ready in under 25 minutes and is basically a hands-off recipe.
When soup weather hits, there’s no shortage of delicious (and easy to make) vegetarian soups around here. But there’s just something about the comfort of tomato soup and grilled cheese recipe, isn’t there?
The combination is nostalgic, yet no matter how old I get, it’s the dinner I turn to when I either A) don’t want to really cook or B) need some ultimate comfort food.
And in this elevated tomato soup version, the addition of carrots and ginger is a delicious, elegant way to level up the usual creamy tomato soup option. The combination enhances the nutrients and quite frankly takes the flavor over the top, like in this curried carrot soup.
You’ll love this fresh vegetable soup recipe glow-up…so much so you may never go back to traditional tomato soup after this. It’s also vegan, gluten-free, and dairy-free!
Ingredients for Tomato Carrot Soup
I bet you can guess three of our most star player ingredients just from the title. Each ingredient we have contributes a whole lot of flavor to this soup, creating the perfect balance between savory, sweet, and spicy. Here’s what you’ll need: as always, be sure to see the full recipe card below.
- Fresh Tomatoes: I like to use the on-the-vine tomatoes from my grocery store. I find they have a little more flavor, even out of season. In fact, because the tomatoes are roasted it is perfect for out-of-season tomatoes because they get slightly caramelized and the flavor develops throughout the roasting process. Roma or plum tomatoes work, too, because they’re not too juicy.
- Carrots: I recommend using whole carrots for this recipe – they’re cheaper and generally have less packaging. You’ll also have more control in the size you cut them for roasting.
- Ginger: fresh ginger root adds a little kick and zest to the soup. Ginger is also said to have a ton of health benefits, and while I don’t necessarily choose foods based on that (hello, just about flavor!) it’s still a bonus. I do recommend peeling the ginger before roasting.
- Garlic: of course, there will be garlic… it roasts up with the other veggies, resulting in its mellowy deliciousness.
- Olive Oil: all of the veggies are tossed in olive oil to keep them moist and encourage their caramelization (if they’re not coated, they’ll just dry up in the oven instead).
- Spices: ok, there are quite a few dried spices and herbs to add flavor to the soup. You’ll need dried basil, onion powder, white pepper, and turmeric.
- Dried basil because tomato and basil soup is delish.
- Onion powder to add a little onion flavor since we aren’t using real onion (although, TBH, you could!).
- White pepper adds an earthy spice and a little uniqueness.
- Turmeric is known to be anti-inflammatory, adding to the health benefits here (again not a nutritionist, you’ve gotta do your own research if needed!).
- Vegetable Stock: the liquid base of the soup. If you are not vegan or vegetarian, you could substitute chicken stock, too.
How to Make Roasted Tomato Soup
First, roast the vegetables. Cut the carrots, halve the tomatoes, peel the garlic and ginger, and toss them all in olive oil, salt, and black pepper. The smaller you dice the carrots, the faster they will cook. The carrots are the hardest veggie in the bunch and will take the most time to cook.
Be sure to coat all of the veggies in olive oil to ensure they properly caramelize, otherwise, they will just dry out in the heat of the oven.
Then, roast the vegetables in a hot oven until tender and caramelize. Once they’re ready, it’s time to puree them into a soup, with the remaining ingredients.
Transfer the vegetable mixture to a stockpot, Dutch oven, or another large pot to blend the soup using an immersion blender. Alternatively, transfer the vegetables to a high-speed blender to blend it that way. Either one works – just use whichever is more convenient for you.
If using a blender, be sure to vent the top opening to ensure the steam has a way to escape. If not, the pressure will build in the blender and can possibly explode the lid off.
Blend the vegetables, spices, herbs, and vegetable broth until smooth, or your desired texture is reached. I do enjoy this soup smooth, with a little texture remaining. Add more vegetable stock as needed to thin out, too. And don’t forget to taste test for salt and pepper levels!
Once smooth, serve and garnish as desired!
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge once the soup is cooled. Store it in a shallow container and it will cool more quickly.
This tomato soup will last about 3-4 days in the fridge, if stored properly and kept in the fridge. To reheat, either do so in the microwave, ensuring the soup is fully heated through before enjoying, or on the stovetop until warmed through.
Yes, this tomato carrot soup recipe freezes beautifully! Because it is dairy-free, it’s a perfect candidate for freezing. I often freeze it in individual portions in my Souper Cubes. Reheat frozen soup blocks in a saucepan on the stove over medium heat, stirring occasionally, until fully heated through.
- Add in spinach or chickpeas for texture and additional protein and veggies.
- Add tomato paste for a more concentrated tomato flavor (see notes).
- Add 1 Yukon Gold potato when roasting to thicken the soup more.
- Blend with fresh basil for a spin on tomato basil soup.
- Stir in coconut milk – a delicious dairy-free alternative to cream.
What to Serve with Tomato Soup
You know there is one classic combination when it comes to what to eat with carrot tomato soup: grilled cheese. But it doesn’t end there. This tomato soup is so versatile and can be served in so many ways — even enjoyed on its own!
- 4 Cheese Grilled Cheese
- Super Greens Sandwich
- Roasted Broccolini
- Rosemary Salmon
- A hearty green salad
- Cheesy Potato Croquettes
- Potato Egg Casserole (hello, brunch!)
Of course, it’s not just about what you serve with tomato soup, but how you garnish it. This soup is excellent with homemade croutons on top, fresh basil or parsley, and a little helping of cheese.
And as with all soups (IMO), it’s top-notch served with fresh bread.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Roasted Tomato Carrot Ginger Soup
- 1 cup carrots, (~4 medium), peeled & cut into 1/2 inch pieces
- 2 pounds tomatoes, halved and stems cut out
- 1 inch piece ginger, peeled, cut in half
- 2 garlic cloves, peeled
- 3 Tablespoons olive oil
- Salt and Pepper, to taste
- 1/2 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon ground turmeric
- 1 1/2 cups vegetable stock, more as needed
- Pre-heat oven to 400°F. Place carrot pieces, halved tomatoes, ginger, and whole garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat completely. Place tomatoes skin side down (so cut side is up). Roast for 18-20 minutes, tossing halfway through, until carrots are fork-tender.
- Place roasted vegetables in a large stockpot (for an immersion blender) or a blender. Add any pan juices that remain. Add dried spices and vegetable stock.
- Blend together until smooth either using an immersion blender (in the stockpot) or in a blender. If using a blender, be sure to vent the top opening to allow steam to escape. Blend until smooth, adding more vegetable stock as needed for desired consistency. Be sure to taste test for salt levels, too.
- Serve immediately with basil garnish as desired. Store any leftovers in an airtight container in the fridge for 3-4 days.
- Add 1 tablespoon tomato paste for a more concentrated tomato flavor.
- Up the white pepper to 1/4 teaspoon for a little extra kick!
- Make this a one-pot dish! Roast the veggies in an oven-safe dutch oven. You’ll need to extend the cooking time by 5-10 minutes, then use your immersion blender in the stockpot once the veggies are tender.
- Freeze: place the soup in a freezer-safe container with room for expansion. Once completely cooled, cover and freeze. Reheat frozen soup in a saucepan on the stove until heated through.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.