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–+ servings
Carrot and tomato soup topped with yogurt, parsley and red pepper flakes in a white bowl and a spoon in it.
5 from 1 vote

Carrot Tomato Soup Recipe

By Zerrin & Yusuf
Roasted tomatoes, carrots and onions are combined with chicken stock and a spiced oil to make the most flavorsome tomato soup.
Yields: 4 servings
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PREP 10 minutes
COOK 50 minutes
TOTAL 1 hour

INGREDIENTS
  

For roasting:

  • 1 kilo tomatoes halved
  • 4 medium carrots peeled and roughly chopped
  • 1 medium onion quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Cooking the soup:

  • 1 tablespoon olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon paprika
  • 4 cups chicken stock

Optional garnish:

  • 2 tablespoons yogurt for each bowl
  • 2 tablespoons chopped parsley
  • 1 teaspoon red pepper flakes or crushed chili

INSTRUCTIONS
 

Roast the veggies:

  • Preheat the oven to 400 F / 200 C. 
  • Put tomatoes, carrots and onions on a baking sheet.
  • Drizzle olive oil over these.
  • Sprinkle salt and pepper, give it a stir and bake for 40 minutes or until tender.

Make the soup:

  • Heat olive oil in a pan. Add in mashed garlic and paprika. Cook over low heat for 15-20 seconds. 
  • Add in all the roasted vegetables and with their juice in the baking sheet. 
  • Pour chicken stock over these. Give it a stir and bring it to a boil. 
  • Reduce the heat and let it simmer for 10 minutes. 
  • Remove it from the heat and blend until smooth. Taste it and make adjustments by adding extra salt or pepper. 
  • Put it back over the stove and cook for another 5 minutes. 

Garnish and serve:

  • Garnish with yogurt, parsley and red pepper flakes and serve.

NOTES

  1. Make sure you place the veggies on the baking sheet in a single layer.
  2. We don’t bother removing the skin of tomatoes after roasting and puree them altogether. And we never have a problem, but you can remove their skin if you want after roasting.
  3. We love to combine everything in the pan and then blend until smooth. But if you want, you can first puree the roasted vegetables in a food processor and then add the puree over the spiced oil in the pan. Pour chicken broth over it and continue with the next steps. 
  4. Instead of chicken broth, you can use vegetable stock or just water.
  5. Bring the yogurt to room temperature. To do this, take it out of the fridge and keep it on the counter when you are making the soup.
  6. If you want to make it vegan, sub vegetable stock for chicken stock and use vegan yogurt for garnish or serve it without yogurt.

NUTRITION

Calories: 259kcalCarbohydrates: 19gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 9mgSodium: 983mgPotassium: 545mgFiber: 3gSugar: 8gVitamin A: 10775IUVitamin C: 9mgCalcium: 56mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Soup
Cuisine American, Turkish
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