Carrot Tomato Soup
A warm, creamy soup featuring roasted carrots, tomatoes, and onions, simmered with garlic, paprika, and chicken stock. Topped with yogurt, parsley, and chili flakes, this fiber-rich, protein-packed soup is perfect for a cozy weeknight dinner or meal prep.
Equipment
- 1 Baking sheet
- 1 Large saucepan or pan
- 1 blender or immersion blender
- 1 Measuring Spoon Set
- 1 knife and chopping board
Ingredients
For roasting:
- 1 kg tomatoes halved
- 4 medium carrots peeled and chopped
- 1 medium onion quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For cooking the soup:
- 1 tablespoon olive oil
- 2 cloves garlic mashed
- 1 teaspoon paprika
- 4 cups chicken stock or vegetable stock for vegan
Optional garnish:
- 2 tablespoons yogurt per bowl or vegan alternative
- 2 tablespoons chopped parsley
- 1 teaspoon red pepper flakes or crushed chili
Instructions
- Prepare the Vegetables for Roasting: Begin by washing all vegetables thoroughly. Peel the carrots and chop them into roughly even pieces so they cook uniformly. Quarter the onion and halve the tomatoes. Place all the vegetables on a large baking sheet in a single layer. Drizzle 3 tablespoons of olive oil over them, sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper, then gently toss to coat evenly. Proper preparation ensures even roasting and maximizes flavor.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the baking sheet with prepared vegetables in the oven and roast for 40 minutes or until tender and lightly caramelized at the edges. Stir halfway through to promote even browning. Roasting enhances the natural sweetness of the vegetables and develops a rich, concentrated flavor for the soup base.
- Prepare the Spiced Oil: While vegetables roast, heat 1 tablespoon of olive oil in a large saucepan over low heat. Add 2 cloves of mashed garlic and cook gently for 15–20 seconds, careful not to let it brown. Sprinkle in 1 teaspoon of paprika and stir quickly to bloom the spice. This step infuses the soup with aromatic depth and subtle smokiness.
- Combine Roasted Vegetables and Stock: Once roasted, carefully transfer the vegetables and their juices from the baking sheet into the saucepan with spiced oil. Pour in 4 cups of chicken stock (or vegetable stock for a vegan version). Stir gently to combine, then raise heat to bring the mixture to a gentle boil. This step allows the flavors to meld and creates a rich, savory base for the soup.
- Simmer the Soup: Reduce heat to low and simmer the soup for 10 minutes. This ensures the vegetables soften further, deepening flavor and making blending easier. Taste during this stage and adjust seasoning with additional salt or black pepper if needed. Simmering also thickens the soup slightly while intensifying the aroma and taste.
- Blend the Soup Until Smooth: Remove the saucepan from heat. Use an immersion blender to puree the soup directly in the pan until smooth. Alternatively, transfer in batches to a countertop blender, allowing steam to escape to prevent splattering. Blending creates a creamy, velvety texture without adding cream, keeping the soup light yet rich.
- Final Cooking: Return the blended soup to low heat and cook for an additional 5 minutes. Stir occasionally to ensure even heat distribution and prevent sticking. This final cooking step integrates flavors fully and slightly thickens the soup, ensuring a comforting consistency with every spoonful.
- Prepare the Garnish: While the soup cooks, chop 2 tablespoons of fresh parsley and measure 2 tablespoons of yogurt per serving. Bring the yogurt to room temperature for optimal texture. Have red pepper flakes or crushed chili ready if desired. The garnishes enhance visual appeal, flavor contrast, and creaminess.
- Serve the Soup: Ladle hot soup into bowls. Top each serving with a dollop of yogurt, a sprinkle of parsley, and a pinch of red pepper flakes or crushed chili. Serve immediately while warm for maximum comfort and flavor. Pair with crusty bread, garlic toast, or a simple salad to create a satisfying meal.
Notes
- Always roast the vegetables in a single layer on the baking sheet to ensure even caramelization. Overcrowding can cause steaming instead of roasting, which reduces flavor intensity.
- No need to peel the tomatoes—the skin softens during roasting and blends smoothly, giving a natural texture. If preferred, you can remove it after roasting.
- For a smoother soup, blend the roasted vegetables either directly in the pan or separately in a blender before returning to the stove.
- Chicken stock can be substituted with vegetable stock or water for a lighter or vegan-friendly version.
- Bring yogurt to room temperature before garnishing to avoid curdling and achieve a creamy, smooth finish.
