Roasted Carrot and Tomato Soup

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Recipe Courtesy of

Servings: Serves 4-6
Difficulty: Easy

Ingredients Add to grocery list

2 pounds plum tomatoes, halved lengthwise
2 large carrots, peeled and cut into chunks
½ yellow onion, cut into chunks
4 cloves garlic, unpeeled
2 tablespoon olive oil
¼ teaspoon red pepper flakes
4 cups low sodium chicken broth, divided
Kosher salt and freshly ground black pepper
Reduced fat Greek yogurt (optional)


Heat oven to 375 degrees.

Arrange tomatoes, carrots, onion, and garlic on a heavy duty sheet tray, drizzle with oil, and season with salt, pepper, and red pepper flakes. Roast for 50-55 minutes, flipping occasionally, until tender and browned in spots.

Add the chicken broth to a large saucepan and bring up to a simmer (reserving 1/3 cup). Remove sheet tray from oven, add tomatoes and the garlic slipped out of its skin into saucepan, and set the sheet tray over two burners on medium high heat.

Add the reserved 1/3 cup chicken broth to the bottom of the sheet pan and scrap up any browned spots with the back of a wooden spoon. Add the liquid to the saucepan along with a bay leaf and simmer for 10 minutes so the flavors can marry. Remove bay leaf and pure until smooth using an immersion blender. Serve with a dollop of Greek yogurt, if desired.

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Reader Comments:


Made this soup to bring into work since we are all trying to eat was awesome! Rave reviews!

By Jackie on January 21, 2013


Do you throw away the carrots and onion that was roasted with the tomatoes? Nothing more is mentioned of them in the recipe...

By Donna on January 19, 2013

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