Creamy Tomato, Pepper and Carrot Soup

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This creamy tomato, pepper and carrot soup is an easy end-of-summer orfall soup recipe made with roasted tomatoes, sweet carrots, bell peppers, garlic, and herbs. It’s gluten-free, dairy-free, paleo, Whole30, and nutrient-dense.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side Dish, Soup

Cuisine: Healthy

Keyword: Creamy Tomato, Pepper and Carrot Soup

Servings:

Calories: 159kcal

Equipment

Ingredients

1 Onion
1 Red bell pepper
1 Yellow bell peeper
1 Green bell pepper
2 lbs Carrots
2 tbsp Garlic minced
1 lbs Cherry tomatoes
64 oz Vegetable broth
2 tbsp olive oil
2 tbsp Thyme chopped
1 tbsp Rosemary chopped
2 tbsp Dried basil
Salt and pepper to tastes

Instructions

Preheat your oven to 400F.
2. Cut the bell peppers and onions into large pieces and add them to a baking sheet with some olive oil.
3. In a large bowl, mix the carrots with garlic and olive oil. Season with salt, black pepper, chopped thyme, and rosemary.Roast until the vegetables are soft and beginning to caramelize around the edges, about 30 -45 minutes. Don't rush the roasting. Those browned edges are flavor. During recipe testing, I found that pulling the vegetables out too early gave me a soup that tasted fine but lacked that deep, almost sweet roasted flavor I wanted.
4. Transfer the roasted vegetables to a large pot and add the vegetable broth and dried basil. Bring everything to a gentle simmer for 20 minutes.
5. Then blend. You can use an immersion blender directly in the pot or transfer the soup carefully to a high-speed blender. Blend until smooth and creamy.
6. If you are using cashew cream, stir it in at the end. Taste and adjust the salt, pepper, and herbs.

Nutrition