Roasted Tomato and Root Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Deeply flavorful soup made from roasted tomatoes and root vegetables, simmered to create a naturally thickened broth. This american-inspired whole30 ready in about 50 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.

Ingredients

• 4 medium, quartered tomatoes
• 2, peeled and chopped carrots
• 1, chopped onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 4 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 medium tomatoes, quartered, 2 carrots peeled and chopped, and 1 onion chopped on a sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt. Roast for 25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Transfer roasted vegetables to a blender. Add 2 tbsp tomato paste, 4 cups low-sodium vegetable broth, 1 tsp dried thyme, and 1/4 tsp black pepper. Blend until smooth.
3. Step 3: Return mixture to a saucepan and simmer over medium heat for 10 minutes, stirring occasionally, until heated through and flavors meld.