Root Vegetable and Tomato Soup

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

Warming soup simmered with roasted carrots, parsnips, and fresh tomatoes for a nourishing, vegetable-forward meal. This mediterranean-inspired whole30 ready in about 45 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced parsnips
• 1 large, diced tomato
• 4 cups chicken broth
• 1/4 cup, chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced carrots and 2 diced parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent.
3. Step 3: Add diced tomato to pot and cook for 3 minutes until broken down. Pour in 4 cups chicken broth and bring to a simmer.
4. Step 4: Add roasted carrots and parsnips to pot, reduce heat to low, and simmer for 10 minutes. Stir in 1/4 cup chopped fresh basil and season with salt and pepper to taste.