Tomato and Carrot Soup

A velvety smooth tomato and carrot soup, perfect hot or chilled.

Unlike traditional vegetable soups where ingredients are boiled, this recipe calls for roasting the vegetables first. Baking cherry tomatoes, carrots, and red onion concentrates their natural sugars, enhancing sweetness and creating a richer, more complex flavour.

Serves 4, Preparation 10 mins, Cooking 30 mins

500 g (1 lb) cherry tomatoes
5 medium carrots
1 red onion
500 ml (2 cups) vegetable broth, warm
A handful of dried oregano
Salt and freshly ground black pepper, to taste
EVOO – Extra Virgin Olive Oil, to taste

Method

Heat the vegetable broth and keep it warm.

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Slice the red onion, halve the cherry tomatoes, and cut the carrots into chunks. Arrange them on a baking tray lined with parchment paper.

Season with:

A pinch of salt
Black pepper
A generous drizzle of extra virgin olive oil

Roast for 20–25 minutes, or until the vegetables are soft and lightly caramelized.

Transfer the roasted vegetables to a large bowl or pot. Using an immersion blender, blend until smooth, gradually adding warm vegetable broth until you reach your desired consistency.

Tip:

For extra depth, add one peeled garlic clove to the vegetables before blending. It will give the soup a gentle aromatic note without overpowering the sweetness of the roasted tomatoes and carrots.

For an ultra-silky texture, blend thoroughly for at least 1–2 minutes.