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Roasted Tomato and Carrot Soup

Servings 6 people


  • 1 pound tomatoes, quartered and seeds removed
  • 4 large carrots (about 1/2 inch thick)
  • 1 medium yellon onion, quartered
  • 6 cloves garlic
  • 1/4 cup olive oil
  • 3-4 cups chicken or veggie broth, divided
  • 1 3 inch parmesan cheese rind
  • 2 tablespoons butter
  • 2 bay leaves
  • 1/2 cup half and half
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper, to taste


  1. Preheat oven to 450*

    Toss tomatoes, carrots, onion and garlic with olive oil and spread in an even layer on a baking sheet.  Roast for 20-25 minutes or until veggies start to char and carrots are fork tender.  

  2. Transfer all the veggies and garlic to  a stockpot with 2 cups of broth, butter, parmesan cheese rind and bay leaves.  Be sure to remove the skins from the garlic if you roasted in the skin.  

  3. Bring to a boil and then simmer, uncovered for 20 minutes.  Remove cheese rind and bay leaves. 

  4. Using an immersion blender, puree soup until smooth*

    If needed, slowly add more broth until desired consistency is reached.  Turn off the heat and stir in half and half and parmesan cheese.  Serve hot. 

Recipe Notes

*if you do not have an immmersion blender, you can also puree the soup in a regular blender and then continue to finish the soup on the stove. If you choose this method, be sure to use a thermal control blender or allow the soup to cool before blending. Always be sure to consult your blender's instructions for pureeing soups or hot liquids.