Hidden-Veggie Creamy Tomato Soup
A rich, velvety tomato soup that secretly packs in a full serving of carrots and cauliflower. Perfectly smooth and incredibly kid-friendly, this comforting soup is easy to make and impossible to resist.
Equipment
- Baking sheet
- Parchment paper
- High-speed blender
- Cutting board
- Chef's knife
Ingredients
Vegetables for Roasting
- 1.5 lbs Roma tomatoes — Halved
- 2 cups Cauliflower florets — Chopped into small pieces for quick roasting
- 1 cup Carrots — Peeled and diced small
- 0.5 medium Yellow onion — Roughly chopped
- 3 whole Garlic cloves — Peeled
- 3 tablespoons Olive oil
- 1 teaspoon Salt — Plus more to taste
- 0.25 teaspoon Black pepper
Soup Base
- 2 cups Vegetable broth — Warm or hot
- 0.33 cup Heavy cream — Can substitute with full-fat coconut milk for dairy-free
- 0.5 teaspoon Dried basil (optional)
Vegetables for Roasting
| 1.5 lbs | Roma tomatoes | Halved |
| 2 cups | Cauliflower florets | Chopped into small pieces for quick roasting |
| 1 cup | Carrots | Peeled and diced small |
| 0.5 medium | Yellow onion | Roughly chopped |
| 3 whole | Garlic cloves | Peeled |
| 3 tablespoons | Olive oil | |
| 1 teaspoon | Salt | Plus more to taste |
| 0.25 teaspoon | Black pepper |
Soup Base
| 2 cups | Vegetable broth | Warm or hot |
| 0.33 cup | Heavy cream | Can substitute with full-fat coconut milk for dairy-free |
| 0.5 teaspoon | Dried basil (opt.) |
Instructions
-
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
~5 minPreheating the oven first ensures it's hot enough to roast the vegetables quickly. -
Place the halved tomatoes, chopped cauliflower, diced carrots, chopped onion, and whole garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until everything is well coated.
~5 minMake sure the carrots and cauliflower are chopped relatively small so they become fully tender in just 20 minutes. -
Roast the vegetables in the preheated oven for 20 minutes, or until the tomatoes are blistered and the carrots and cauliflower are fork-tender.
~20 min -
Carefully transfer the hot roasted vegetables and all their juices from the baking sheet into a high-speed blender.
~2 minUse a wide spatula or fold the parchment paper to act as a funnel to easily slide the veggies into the blender. -
Add the warm vegetable broth, heavy cream, and dried basil to the blender. Blend on high for 2-3 minutes until the soup is completely smooth and velvety.
~3 minRemember to remove the center cap of your blender lid and cover it lightly with a kitchen towel to allow steam to escape while blending hot liquids.
Tips & Storage
- Serve alongside a classic grilled cheese sandwich for the ultimate kid-friendly comfort meal.
- If the soup is too thick for your liking, add a little extra warm vegetable broth 1/4 cup at a time until you reach your desired consistency.
- For a dairy-free and vegan version, swap the heavy cream for full-fat canned coconut milk or raw cashews soaked in hot water.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup can also be frozen for up to 3 months (freeze without the cream if possible, stirring it in after reheating to prevent separation).