roasted carrot and tomato soup

soup season is here!!! the best season. honestly, even though i’m a summer girl I still love fall because of how cozy everything gets. and this soup is no different. grab a bowl and curl up with a blanket and enjoy the delicious flavors of this roasted carrot and tomato soup!

typically in tomato soups, you have to add sugar to cut the acidity. in this recipe, the sugar in the carrots is enough to balance it out. that being said, i’m sure some people may still feel comfortable adding in a tsp of sugar. go ahead :) it won’t make much of a difference here.

my pro tip: make double or triple batches of soup. that way you always have leftovers for when you aren’t feeling the best this winter….or just for when you want something that’s already made.

for this soup, it’s seriously so easy to make because you just have to roast the tomatoes and carrots, blend it together, and then add in some broth or water and the seasonings.

you don’t have to go out of your way to make complicated things for them to be nutritious. something as simple as this has so many micronutrients in it, and it’s made only with whole foods.

health benefits:

1. carrots are a good thing to include in your diet because they are high in vitamin C, and vitamin C is an antioxidant that helps boost our immune system!

2. carrots are also high in fiber, which means that it’s beneficial for your gut too! fiber feeds the good bacteria in our gut, so that means the good bacteria is thriving!

3. tomatoes are also a good source of vitamin C, which means that you get a double dose of the important antioxidants we need during cold and flu season!

4. tomatoes have something in them called lycopene, which is one of those antioxidants that some studies show helps lower our risk of developing certain cancers.

5. hydration!! soup is such a good way to hydrate ourselves. the balance of liquids + electrolytes means that we will absorb more of the water that’s in the soup.

options/tips:

1. roast some chunks of yellow onion with the tomatoes and carrots, then forgo putting in the onion powder

2. roast the veggies until they are browning, but not burnt. this is important because it adds that roasty flavor

3. this recipe is very forgiving, so play around with the quantities to make it your own! if you want more of a roasted carrot soup, use more carrots and less tomatoes. if you just want tomato soup, cut out the carrots (and add in a tsp or so of sugar to cut the acidity)

I added some sourdough croutons to the top :) 

ingredients:

7 roma tomatoes, cut in quarters

oil

salt

pepper

1 1/2 - 2 cups carrots, cut

3 cups veggie broth

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp dried basil

instructions:

set oven to 425ºF

on a sheet pan, add the tomatoes and carrots. use two pans if necessary. to both, drizzle oil and add salt and pepper to the top. cook in the oven for about 40 minutes, or until the veggies are browning. start to check them around 30 minutes to make sure they don’t burn.

take the veggies out of the oven and transfer to a blender. blend for 4-6 minutes or until well blended.

transfer to a large pot and set over low/med heat. add in 3 cups of veggie broth, salt, pepper, onion powder, garlic powder, and basil. adjust seasonings to your preference.

serve immediately.