Roasted Creamy Tomato-Carrot Soup

Winter isn’t just a season; it’s a state of mind. It calls us to slow down, wrap ourselves in warmth, and reconnect with what nourishes us. This Roasted Tomato-Carrot Soup isn’t just a meal—it’s a remedy for winter’s chill and a celebration of wholesome ingredients. From the caramelized sweetness of roasted veggies to the soothing richness of coconut milk and the aromatic complexity of herbs de Provence, every spoonful wraps you in comfort.

Whether it’s a weeknight dinner, a meal-prep staple, or a cozy lunch to share with loved ones, this soup brings together health, flavor, and warmth in perfect harmony. So, grab a spoon and savor the season—Provence is calling.

Why This Soup is a Nourishing Embrace for Winter

This soup is a nutritional powerhouse, combining ingredients that are as wholesome as they are flavorful:

• Carrots provide vitamin A for immunity and fiber for digestion.
• Tomatoes deliver lycopene and vitamin C to fight inflammation and boost your immune system.
• Coconut Milk adds dairy-free creaminess with healthy fats to keep you satisfied.
• Bone Broth supports gut health, joints, and immunity with collagen and essential minerals.
• Onions and Garlic are natural immune boosters, packed with antioxidants and antimicrobial properties.
• Herbs de Provence bring aromatic flavor while offering anti-inflammatory and digestive benefits.

Together, these ingredients create a soup that nourishes, comforts, and energizes during winter’s chill. Roasting the vegetables deepens their natural sweetness, while herbs de Provence add a floral, earthy complexity. It’s a meal prep hero—perfect for big batches and freezer-friendly for quick, cozy dinners.

Roasted Creamy Tomato-Carrot Soup Recipe

Ingredients:

• 10 medium tomatoes, halved
• 4 cups carrots, sliced
• 2 large yellow onions, diced
• 5 garlic cloves, minced
• 1 tbsp herbs de Provence
• 4 tbsp tomato paste
• 2 cups chicken bone broth (or veggie broth for a vegetarian option)
• 1 can coconut milk (13.5 oz)
• Extra virgin olive oil (EVOO)
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Optional Garnishes:

• Pesto drizzle
• Infused oil drizzle (basil or chili oil)
• Yogurt or sour cream (dairy or non-dairy)
• Shredded cheese (Parmesan, cheddar, or vegan alternatives)
• Fresh herbs (parsley, basil, or thyme)

Instructions:

1. Roast the Veggies

1. Preheat your oven to 350°F (175°C).
2. Arrange the tomato halves cut-side down on a baking sheet.
3. Toss the carrot slices in olive oil, kosher salt, and cracked pepper. Spread them on another baking sheet or alongside the tomatoes.
4. Roast the tomatoes for 50 minutes, flipping halfway. Roast the carrots for 45 minutes, flipping halfway. Let them cool slightly.

2. Build the Soup Base

1. Heat a drizzle of EVOO in a Dutch oven or large pot over medium heat.
2. Add the diced onions and garlic, sautéing until the onions are soft and translucent, about 5–7 minutes.
3. Season with kosher salt and fresh cracked pepper. Add the herbs de Provence, crushing it between your palms to release its oils, and stir until fragrant.

3. Combine Ingredients

1. Add the roasted tomatoes, carrots, and tomato paste to the pot. Stir to coat the vegetables evenly.
2. Pour in the coconut milk and broth, stirring to combine. Remove the pot from heat.

4. Blend to Perfection

1. Use a handheld immersion blender to purée the soup until smooth and creamy. If using a stand blender, let the soup cool slightly before blending in batches (to avoid a hot liquid explosion!).
2. Taste and adjust the seasoning with salt and pepper, if needed.

5. Garnish and Serve

Serve the soup hot with your favorite garnishes. A pesto drizzle adds herbal brightness, a dollop of yogurt or sour cream balances the sweetness, and shredded cheese or fresh herbs add richness. This is winter, in a bowl.