roasted tomato carrot soup

this morning a friend texted me and wanted me to go to Costco with her… I generally never turn down a trip to Costco but I am a tad bit under the weather today and cannot make it…  I took this picture last week when I was there at 9:47 am Thursday morning and the carts where all getting set to make a mad dash when the doors open… it was funny because you’d think we’d all be happy… we all got good parking spots, the weather was nice… but there was this tension in the air… like ‘I’m going to be polite but not too polite…”  and “you better have your membership card ready to go” …

since I couldn’t make the trip to Costco with my friend… I did what any good friend would do and asked her to ‘pick up a few things for me’…  this is a nice way of letting your friend know that your time is more valuable than her time and that you really don’t mind treating her like you are paying her to be your personal assistant…  I just wanted her to pick up a Teddy Bear for me… if she had the room…

so the reason the 13 year old and I were at Costco last week is because he had to get braces… and then the wire on his braces broke off… which I’m now learning from other moms out there who have kids with braces is a common occurrence…  and that not only are braces expensive, your kid ends up missing a lot of school to get them tightened, fixed, tweaked, repaired…

so I told him the upside of him being dumb someday because of all the school he missed is the fact that he’ll be gorgeous with his pearly whites all lined up in a row…

I know I’m not the only one that thinks the world needs more dumb, pretty people…


so after-school snacks are now either smoothies or soups…  because the poor guy’s mouth looks like Jaws and he is still on a mainly liquid diet…

roasted tomato carrot soup

  • Servings: 1 pot of soup
  • Print


  • 12 roma tomatoes, sliced in half
  • 4 large carrots, washed, not peeled and cut into chunks
  • 2 white onions, cut up
  • olive oil
  • 2 tsp kosher salt
  • ground black pepper
  • 4 cups vegetable stock


  • preheat oven to 400 degrees
  • line a baking sheet with parchment paper
  • place tomatoes, skin still on, on baking sheet
  • add carrots and onions and drizzle with olive oil and sprinkle with salt and pepper
  • roast for 45 minutes
  • let cool and peel the tomatoes
  • pour into a large soup pot and add vegetable stock
  • with a emulsion blender, blend the soup until it is smooth
  • serve with cream

his orthodontic place is kitty-corner to a Starbucks…  so yes, the braces just got more expensive…

2 thoughts on “roasted tomato carrot soup

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  1. This soup sounds and looks wonderful Katherine. It’s getting to be soup-time of year at our house, so I’ve bookmarked it to give this a try. BTW, I love the concept and title of your blog. Well done. ~James


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