Roasted Tomato and Carrot Soup With Garlic Croutons
50 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
This roasted tomato and carrot soup is cozy, vibrant, and naturally sweet, thanks to slow-roasted veggies that deepen in flavor.
It is perfect for a simple weeknight dinner, a light lunch, or a comforting starter for guests.
Smoky paprika, a splash of broth, and crisp garlic croutons on top make every bowl feel a little bit special.
Ingredients (4 servings)
Ingredients for the Soup:
Ingredients for the Garlic Croutons:
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How to Make Roasted Tomato and Carrot Soup With Garlic Croutons
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Prep the vegetables and oven
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Halve the tomatoes, peel and chop the carrots, and quarter the onion so everything roasts in similar sizes.
-
Roast the tomatoes, carrots, and garlic
Spread the tomatoes, carrots, onion, and unpeeled garlic cloves on the prepared sheet pan in a single layer.
Drizzle with olive oil, then sprinkle on the salt, pepper, and smoked paprika if you are using it.
Roast for 25 to 30 minutes, until the tomatoes are soft and blistered and the carrots are tender and caramelized.
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Build the soup base
Transfer the roasted vegetables and any pan juices to a medium pot, then let everything cool for a few minutes.
Squeeze the soft garlic cloves from their skins into the pot, discarding the papery skins afterward.
Pour in the vegetable broth and add the sugar if your tomatoes taste very acidic.
Bring the mixture to a gentle simmer over medium heat and cook for about 10 minutes to meld the flavors.
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Blend to a medium chunky texture
Turn off the heat, then use an immersion blender to blend the soup right in the pot.
Pulse the blender for short bursts until the soup is mostly smooth but still has some visible carrot and tomato pieces.
If the soup seems too thick, stir in water a splash at a time until it reaches your ideal thickness.
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Make the garlic croutons
Lower the oven temperature to 375°F while the soup simmers, and line another small sheet pan if needed.
In a bowl, toss the sourdough cubes with olive oil, garlic powder, and salt until every piece is evenly coated.
Spread the bread in a single layer on the pan and bake for 8 to 12 minutes, stirring once halfway.
Watch the croutons closely near the end so they turn golden and crisp without burning.
-
Season and serve
Taste the soup and adjust with more salt, pepper, or a pinch more sugar until the flavor feels balanced to you.
Ladle the hot soup into bowls and top each serving with a generous handful of warm garlic croutons.
Finish with a drizzle of olive oil or a sprinkle of fresh herbs if you like a pretty, fragrant garnish.
Substitutions
- Sourdough bread -> baguette or other artisan crusty bread
- Baguette or another crusty artisan loaf gives the croutons the same crunchy texture, with a slightly milder tang than sourdough.
- Fresh tomatoes -> canned fire roasted tomatoes
- Use canned fire roasted tomatoes when fresh ones are out of season; they add rich smoky sweetness and consistent tomato flavor.
- Smoked paprika -> chipotle powder
- Chipotle powder replaces the smoked paprika with a bolder heat and a deep smoky note that makes the soup extra cozy.
Tips
- Caramelization is key
- Roast until the vegetable edges brown well, because that caramelization builds sweetness and depth you will taste in every spoonful.
- Adjust the texture to your liking
- For a smoother soup, blend longer; for a rustic feel, stop early and leave more visible pieces of carrot and tomato.
- Use day-old bread for croutons
- Slightly stale bread dries out faster in the oven, creating croutons that are crisp on the outside and still light inside.
- Season the soup after blending
- Always taste and adjust seasoning after blending, because pureeing changes how salt and acidity come across on your palate.
- Make it ahead for busy days
- The soup keeps in the fridge for three days, so cook once and enjoy easy reheat meals on busy nights.
Nutrition Facts *
| Energy | 245 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 12 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes too acidic; how can I fix it?
- First, simmer the soup a few extra minutes, because gentle cooking helps round off sharp tomato acidity. If it still tastes sharp, add the teaspoon of sugar or a splash of cream for a softer, rounder flavor.
- The soup turned out too thick; what should I do?
- Thin the soup with warm water or extra broth, adding a splash at a time and stirring well between additions. The soup thickens slightly as it cools, so stop adding liquid when it looks just a touch thicker than you like.
- Can I make this soup without an immersion blender?
- Yes, carefully transfer the hot soup in batches to a regular blender, filling it only halfway each time. Vent the lid, cover with a towel, blend until smooth, then return the soup to the pot and rewarm gently.
- Can I freeze this roasted tomato and carrot soup?
- Yes, freeze the soup without the croutons in airtight containers, leaving some space at the top for expansion. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of water if it seems very thick.
Serving Suggestions
This cozy roasted tomato and carrot soup brings bright flavor and crunch to weeknight dinners or relaxed weekend lunches.
Pair it with a simple green salad or a grilled cheese sandwich when you want a comforting, no-fuss meal.
For a special twist, swirl pesto or chili oil over each bowl and finish with extra crispy croutons on top.
Reviews
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Robin, Denver, CO: So cozy, croutons perfect, delicious! 😋🍅
: So happy it hit the cozy spot, Robin, and that the garlic croutons turned out perfect! 😋🍅
Made this recipe? How did it go?
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