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Creamy Roasted Garden Tomato & Carrot Soup
Sweet, slow-roasted tomatoes, carrots and onion are transformed into an irresistibly smooth and velvety soup, with roasting bringing out their natural sweetness and adding a deeper, richer flavour. Fragrant garlic and Italian herbs add warmth, while vegetable broth and creamy plant-based milk bring everything together beautifully. Comforting, nourishing and wonderfully simple, it’s the kind of cosy bowl you’ll want to make whenever you need something wholesome, warming and delicious.
Heat the oven - Preheat the oven to 230°C / 450°F.
Prepare the vegetables - Wash the tomatoes and carrots. Quarter the large tomatoes, then roughly chop the carrots and onion. There’s no need to be too precise as everything will eventually be blended until silky smooth.
Season and roast - Arrange the large tomatoes, cherry tomatoes, carrots and onion across a large baking tray. Drizzle generously with the olive or avocado oil, then scatter over the Italian seasoning, salt and black pepper. Toss everything together until evenly coated.
Roast until beautifully caramelised - Roast for 25 to 30 minutes, or until the vegetables are tender, the tomatoes have softened and wrinkled, and the edges are beginning to caramelise. Those deeply roasted edges will give the finished soup an extra layer of flavour.
Blend until velvety - Add the vegetable broth, plant-based milk and garlic to a blender. Carefully add the roasted vegetables along with all those flavourful juices from the tray. Blend on high until completely smooth, creamy and beautifully velvety.
Serve and finish - Ladle the soup into warm bowls and finish with your favourite garnishes. Try a swirl of plant-based milk, roasted cherry tomatoes, fresh basil, a drizzle of balsamic vinegar and a scattering of red pepper flakes.
Store for later - Allow any leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 2 days, or freeze in individual portions for an easy meal another day.
A few details make all the difference
01
Give the Vegetables Plenty of Space
Spread the tomatoes, carrots and onion out in a single layer rather than crowding the tray. This encourages the vegetables to roast and caramelise rather than steam, creating a deeper, sweeter flavour for the finished soup.
02
Don’t Leave the Roasting Juices Behind
When transferring the vegetables to the blender, scrape in all the juices and caramelised goodness from the roasting tray. They’re packed with concentrated tomato, herbs and seasoning and add another layer of richness.
03
Adjust the Consistency at the End
Blend until completely silky, then decide how thick you want your soup. For a looser consistency, add a splash of warm vegetable broth or plant-based milk at a time until it’s just right. Taste again before serving and adjust the salt and pepper if needed.
Why this recipe works
Roasting builds deeper flavour: Roasting the tomatoes, carrots and onion concentrates their natural sweetness while creating lightly caramelised edges that give the soup far more depth than simply simmering the vegetables. Carrots naturally balance the tomatoes: Their gentle sweetness softens the tomatoes’ acidity, creating a beautifully rounded flavour without needing added sugar. Plant-based milk makes it wonderfully creamy: It gives the soup a silky, luxurious consistency while keeping everything completely plant-based. Simple seasoning lets the vegetables shine: Garlic and Italian herbs complement the roasted vegetables without overpowering their fresh, naturally sweet flavours. Everything blends into a velvety finish: Blending the roasted vegetables with vegetable broth creates that smooth, comforting texture, while the amount of broth or milk can easily be adjusted to make it as thick or light as you like.
Cook’s notes
Choose the ripest tomatoes you can find
The better the tomatoes, the richer the finished soup. Very ripe tomatoes bring natural sweetness and a fuller flavour, especially once roasted.
Control the creaminess
Unsweetened oat, soy or cashew milk all work beautifully. Oat milk gives a particularly smooth, creamy finish. Add a little extra for a softer, more luxurious consistency.
Give it a little heat
For a warmer kick, roast the vegetables with ½ teaspoon red pepper flakes, or add a pinch just before serving. Smoked paprika also works well if you prefer gentle smokiness rather than heat.
Make it your own at the table
Finish each bowl with roasted cherry tomatoes, fresh basil, cracked black pepper and a swirl of plant-based milk. A small drizzle of good-quality balsamic vinegar is particularly delicious against the sweetness of the roasted carrots and tomatoes.
Heat the oven - Preheat the oven to 230°C / 450°F.
Prepare the vegetables - Wash the tomatoes and carrots. Quarter the large tomatoes, then roughly chop the carrots and onion. There’s no need to be too precise as everything will eventually be blended until silky smooth.
Season and roast - Arrange the large tomatoes, cherry tomatoes, carrots and onion across a large baking tray. Drizzle generously with the olive or avocado oil, then scatter over the Italian seasoning, salt and black pepper. Toss everything together until evenly coated.
Roast until beautifully caramelised - Roast for 25 to 30 minutes, or until the vegetables are tender, the tomatoes have softened and wrinkled, and the edges are beginning to caramelise. Those deeply roasted edges will give the finished soup an extra layer of flavour.
Blend until velvety - Add the vegetable broth, plant-based milk and garlic to a blender. Carefully add the roasted vegetables along with all those flavourful juices from the tray. Blend on high until completely smooth, creamy and beautifully velvety.
Serve and finish - Ladle the soup into warm bowls and finish with your favourite garnishes. Try a swirl of plant-based milk, roasted cherry tomatoes, fresh basil, a drizzle of balsamic vinegar and a scattering of red pepper flakes.
Store for later - Allow any leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 2 days, or freeze in individual portions for an easy meal another day.
Cook’s notes
Choose the ripest tomatoes you can find: The better the tomatoes, the richer the finished soup. Very ripe tomatoes bring natural sweetness and a fuller flavour, especially once roasted.
Control the creaminess: Unsweetened oat, soy or cashew milk all work beautifully. Oat milk gives a particularly smooth, creamy finish. Add a little extra for a softer, more luxurious consistency.
Give it a little heat: For a warmer kick, roast the vegetables with ½ teaspoon red pepper flakes, or add a pinch just before serving. Smoked paprika also works well if you prefer gentle smokiness rather than heat.
Make it your own at the table: Finish each bowl with roasted cherry tomatoes, fresh basil, cracked black pepper and a swirl of plant-based milk. A small drizzle of good-quality balsamic vinegar is particularly delicious against the sweetness of the roasted carrots and tomatoes.
Cooking mode
Creamy Roasted Garden Tomato & Carrot Soup
Heat the oven - Preheat the oven to 230°C / 450°F.
Prepare the vegetables - Wash the tomatoes and carrots. Quarter the large tomatoes, then roughly chop the carrots and onion. There’s no need to be too precise as everything will eventually be blended until silky smooth.
Season and roast - Arrange the large tomatoes, cherry tomatoes, carrots and onion across a large baking tray. Drizzle generously with the olive or avocado oil, then scatter over the Italian seasoning, salt and black pepper. Toss everything together until evenly coated.
Roast until beautifully caramelised - Roast for 25 to 30 minutes, or until the vegetables are tender, the tomatoes have softened and wrinkled, and the edges are beginning to caramelise. Those deeply roasted edges will give the finished soup an extra layer of flavour.
Blend until velvety - Add the vegetable broth, plant-based milk and garlic to a blender. Carefully add the roasted vegetables along with all those flavourful juices from the tray. Blend on high until completely smooth, creamy and beautifully velvety.
Serve and finish - Ladle the soup into warm bowls and finish with your favourite garnishes. Try a swirl of plant-based milk, roasted cherry tomatoes, fresh basil, a drizzle of balsamic vinegar and a scattering of red pepper flakes.
Store for later - Allow any leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 2 days, or freeze in individual portions for an easy meal another day.
A letter from table number seven
Something delicious for the weekend.
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