Tomato-Carrot Roasted Vegetable Soup

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

A deeply flavorful, vegetable-forward soup with a naturally sweet tomato-carrot base and aromatic herbs. This mediterranean-inspired whole30 (vegetarian) ready in about 55 minutes pairs carrot, tomato, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.3 (11 ratings) Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and dice carrots into 1/2-inch cubes. Cut tomatoes into quarters and peel and chop onion into small pieces.
  2. Step 2: Toss carrots, tomatoes, and onions on a baking sheet with 1 tsp olive oil, salt, and pepper. Roast for 25 minutes until vegetables are tender and slightly caramelized at the edges.
  3. Step 3: While vegetables roast, mince garlic and chop fresh thyme leaves.
  4. Step 4: Transfer roasted vegetables to a blender with chicken broth and garlic. Blend until completely smooth, adding 1/4 cup water if needed to reach desired consistency.
  5. Step 5: Return soup to a saucepan and heat over medium-low for 5 minutes, stirring occasionally, until heated through. Stir in fresh thyme leaves and season with additional salt and pepper to taste.

Frequently asked questions

How long does Tomato-Carrot Roasted Vegetable Soup take to make?

Total time is about 55 minutes (25 min prep + 30 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 Tomato-Carrot Roasted Vegetable 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 carrot from drying out.

Can I substitute ingredients in Tomato-Carrot Roasted Vegetable 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 Tomato-Carrot Roasted Vegetable 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.

Is Tomato-Carrot Roasted Vegetable Soup whole30?

Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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