Make the most of summer produce with this easy roasted cherry tomato carrot soup. Roasted cherry tomatoes and roasted carrots blend into a creamy, delicious memorable soup.
Got Lots of Summer Cherry Tomatoes?
This roasted tomato carrot soup is perfect when you are loaded with summer cherry tomatoes from the garden. With just three key ingredients, this soup is rich in color, nutrients, and flavor. It takes about five minutes to prep the vegetables, twenty-five minutes to roast them, and then three minutes to blend the roasted veggies with some vegetable broth. That's it!!!
Not only do adults love this delicious soup but it is a favorite of children as well. Do you remember eating tomato soup as a kid?
Vegetables Help Boost Immunity
Tomatoes are loaded with "lycopene", an antioxidant that helps prevent sunburn and is also helpful for the prostate and other benefits.
Carrots are bursting with carotenoids and anthocyanins- protective antioxidants that help manage free radicals in the body that help cause cell damage which may lead to degenerative disease. Also beneficial for cardiovascular health and vision.
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Carrot and halved cherry tomatoes after roasting in the oven
until carrots are soft at 400 degrees
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Summer CherryTomatoes Are Best
If you grow cherry tomatoes, you know that they seem to be never ending.There is no better time to make cherry tomato soup than in the summer when homegrown and farmer's cherry tomatoes are prolific and at their sweetest.
Interestingly, this soup tastes great hot or chilled.
**Please note: Vegetables cook down alot when roasted, so this soup only makes one large bowl or 2 cups of soup.
Double or triple the recipe for additional bowls of soup.
Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 1 large bowl or 2 cups
Ingredients:
1 cup of cherry tomatoes, halved
3 cloves of garlic
1 large organic carrot, sliced in medium slices
2 tablespoons olive oil or for an oil-free version, use aquafaba (see notes #5) to roast your vegetables.
1 cup of vegetable broth of choice
1/4 cup of water
Salt and cracked pepper if needed
Directions:
Preheat oven to 400 degrees
Toss cherry tomatoes, garlic cloves, carrot slices in olive oil or aquafaba, salt and cracked pepper. Place vegetables on a parchment covered rimmed cookie sheet. Roast vegetables for about 25 minutes or until soft. Remove from oven and set aside.
Pour vegetable broth and water into a strong blender like a Vitamix. Add the roasted vegetables and blend well until smooth and creamy.
This simple roasted tomato carrot soup is creamy, flavorful, and easy to make with just a few wholesome ingredients. Vegan and oil-free.
Soup and Salad make a great lunch!
My Notes:
1. When I roast vegetables, I usually take them out of the oven half way and spray them with additional olive oil or add aquafaba to keep them from getting to dry.
2. Each recipe makes one large bowl of soup or 2 cups of soup ; double or triple for more people.
3. This is a great soup to make if you plant cherry tomatoes in the summer and have a ton of them.
4. There is no need to buy canned or boxed prepared foods on Passover when there are so many whole food recipes that are are strictly kosher such as this soup.
5. What is aquafaba?? When you cook chickpeas, it gives off a starchy liquid that works well for roasting vegetables. You can also use the liquid from a can of chickpeas. Simply toss the vegetables in the chickpea liquid and roast.
Try some of my other summer friendly recipes listed with links below, but note that prior to 2020 some of my recipes are vegetarian, not vegan and may contain oil. Any recipe after 2020 is oil-free and vegan.
Mexican Guacamole
French Potato Salad
