Roasted Tomato and Carrot Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful soup made from roasted tomatoes and carrots, simmered with garlic and herbs for a comforting, anti-inflammatory meal. This american-inspired whole30 ready in about 55 minutes pairs tomatoes, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (12 ratings) Prep: 10 min Cook: 45 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 medium halved tomatoes, 3 medium chopped carrots, and 1 medium chopped onion with 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 25-30 minutes until tomatoes are soft and carrots are tender.
  2. Step 2: Transfer roasted vegetables to a pot and add 4 cups chicken stock, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer over medium heat and cook for 10 minutes.
  3. Step 3: Use an immersion blender to puree the soup until smooth. Simmer for 5 more minutes to meld flavors. Adjust seasoning if needed.

Frequently asked questions

How long does Roasted Tomato and Carrot Soup take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Tomato and Carrot Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomatoes from drying out.

Can I substitute ingredients in Roasted Tomato and Carrot Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Tomato and Carrot Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Tomato and Carrot Soup?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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