Cherry Tomato & Carrot Soup (Whole30)
This soup came to be when I realized I had a big tub of cherry tomatoes in my fridge that were about to go bad, some carrots and a hankering for grilled cheese. I figured I would just roast everything up, blend it and have some kind of soup! It was soooo good! I now plan on making tomato soup with cherry tomatoes every time. It is so easy because you can roast them whole and use either grape or cherry tomatoes. I honestly don’t really know the difference between the two so any small tomato you see at the store is fair game! I always buy bins of cherry tomatoes with grand plans and get to the end of the week and haven’t touched them. So now I know that even when I have one of those weeks, I can make this soup before they go bad.
This soup is Whole30 compliant which is lovely because I am on Day 4 over here! I am doing a Whole18 this year so I feel like i’m almost done somehow – but the weekend is the real tough part. Making this soup and having a warm sweet potato toast tuna sandwich to dip in it might just make all my dreams come true.
Before I sign off for the week I wanted to say THANK YOU! My website was down the whole last weekend and it was terrifying but I am so glad it is back up and so many of you are coming to visit. I switched host companies so I am hoping the speed of my site is faster than ever so you can go through a rabbit hole of all my recipes and get inspired this year!
Is there anything more comforting?
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Cherry Tomato & Carrot Soup
- 2 lbs cherry or grape tomatoes
- 3 cups chopped carrots
- 1/2 yellow onion, chopped
- 1 tablespoon minced garlic
- 1/4 cup avocado oil or olive oil
- pinch of salt and pepper
- 4 cups of chicken broth
- 1/4 cup tomato paste
- Preheat your oven to 400 degrees.
- Line baking sheet with foil or parchment paper and add tomatoes, carrots, onion, garlic, oil and salt and pepper to the pan and toss to combine.
- Roast for 30-35 minutes or until carrots are fork tender.
- Remove from oven and add to a saucepan. Then add in the chicken broth and tomato paste and bring to a boil.
- Take an emersion blender and blend the soup until smooth, or transfer to a blender to blend! Season with salt to taste.
- If you like a super smooth soup, you can run the whole thing through a strainer to get any little remaining chunks out!
Could I please have the nutrition info for this soup? It looks so yummy.
We don’t have nutrition facts but will be adding them to the blog soon!
Deliciousness! Can’t wait to make.
Hope you love it nanc!!
Can’t wait to make it!
This soup hit the spot on a cold day! I needed a vibrant flavor on my 10th day of whole30
and this soup delivered! Great texture, flavor and the best was being paleo compliant. Thank
You for another fabulous recipe:))
So glad Lori, thanks!!
I made this tomato & carrot soup today and it is so good! Roasting the vegetables first is such a great idea to get the sweet delicious flavor, thanks for the recipe!
I am so so glad!! 🙂
This was perfect for these California rainy days we have been having. I’m officially converted, I will never be buying store bought tomato soup again. This was not complicated at all, so simple, but so delicious. I had my husband start roasting the carrots and tomatoes while I was on my way home from work and by the time I was home I just needed to blend to perfection. We served the soup with grilled cheese and our eight-year-old son (picky eater) loved it, ate a whole bowl.
Oh that is great!! I love it too for how easy it is! 🙂
Oh my goodness! This soup is so tasty. My appetite has been poor lately so have been looking for new things to try. This was so easy and delicious. I followed your recipe and finished it up in my Instant Pot. Thank you! It was just what I needed. It’s a keeper.
I am so glad you liked it Stephanie!
I have an abundance of cherry tomatoes this year. I live the sounds of this soup. Could I freeze this?