carrot tomato soup

Comforting, velvety smooth tomato soup recipe from scratch perfect for enjoying as a hearty lunch or light dinner.

Tomato Soup Recipe

Butter (or olive oil

bay leaf (or tej patta (small

onions (or 1 medium onion)

garlic garlic

tomatoes (or 6 to 7 medium to large tomatoes)

water (or low sodium vegetable broth)

salt (as required)

sugar (or white sugar)

black pepper

bread cubes

olive oil

salt

parsley

heavy cream (- optional)

Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.

Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes.

Add chopped tomatoes and salt. Mix well.

Cover pan and simmer on a low to medium-low heat until tomatoes soften or for about 8 to 10 minutes.

There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking.

After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

Cooking tomatoes

Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender.

Blend to a smooth consistency.

You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

Blending and straining

Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.

Simmer on a low heat until the soup becomes hot but not boiling.

Season with freshly crushed black pepper and stir.

Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.

Mix well, taste, and add more salt and pepper if needed.

Simmering further

When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.

Bake in a preheated oven for about 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown on all sides.

Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.

This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

Toasting bread

https://content.jwplatform.com/videos/CQ502Yaj.mp4

This easy Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Zesty fresh tomatoes and real cream create a truly comforting, velvety smooth tomato soup from scratch – in less than 30 minutes.

Tomato Soup

Roasted tomatoes, carrots and onions are combined with chicken stock and a spiced oil to make the most flavorsome tomato soup.

Carrot Tomato Soup Recipe

2.2 pounds 1 kilo tomatoes, halved

carrots,

onion, quartered

garlic, mashed

paprika

chicken stock

yogurt,

red pepper flakes (or crushed chili)

Put tomatoes, carrots and onions on a baking sheet.

Sprinkle salt and pepper, give it a stir and bake for 40 minutes or until tender.

Heat olive oil in a pan. Add in mashed garlic and paprika. Cook over low heat for 15-20 seconds. 

Add in all the roasted vegetables and with their juice in the baking sheet. 

Pour chicken stock over these. Give it a stir and bring it to a boil. 

Reduce the heat and let it simmer for 10 minutes. 

Remove it from the heat and blend until smooth. Taste it and make adjustments by adding extra salt or pepper. 

Put it back over the stove and cook for another 5 minutes. 

Garnish with yogurt, parsley and red pepper flakes and serve.

Made this soup tonight. Put more carrots than given here because I just wanted to use them up. Turned out soooo good! Thank you for the recipe!

Cozy up with a bowl of this creamy tomato carrot soup. It makes a delicious lunch or light dinner and tastes great with grilled cheese. It&#039;s easy to make with just a few simple ingredients, and it&#039;s ready in just 30 minutes!

Tomato Carrot Soup Recipe

carrots

onion

garlic (smashed)

chicken stock (or vegetable stock)

crushed tomatoes

salt (see notes)

thyme

cream

basil or parsley (to serve)

saute vegetables

Heat the oil in a large pot over medium-high heat. Add the carrots and onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute more.

simmer soup

Add the tomatoes, stock, salt, and thyme and bring the pot to a boil. Lower the heat and simmer, uncovered, for 10 minutes, until the carrots are soft.

blend soup

Working in batches, blend the soup until it&#39;s smooth then return it to the pot. (You can also use an immersion blender.)

add cream

Stir the cream into the soup then season to taste with extra salt and pepper, if needed.

https://content.jwplatform.com/videos/mD11FYCR.mp4

Cozy up with a bowl of this creamy tomato carrot soup. It makes a delicious lunch or light dinner and tastes great with grilled cheese. It's easy to make with just a few simple ingredients, and it's ready in just 30 minutes!

Tomato Carrot Soup

This Tomato Carrot Soup is a vegan, nutritious, sweet and tangy soup made with plump tomatoes and fresh carrots. Have it as a light meal, healthy snack or a filling meal paired with some sandwiches or pasta.

carrots (- medium-sized)

tomatoes (- medium-sized)

onion (- medium-sized)

spinach leaves (- large, optional)

french beans (- optional)

garlic (- small to medium-sized, chopped)

cumin powder ((ground cumin))

asafoetida ((hing) - optional)

water

olive oil (or butter)

salt (as required, can use black salt

cilantro

Rinse the vegetables first. Peel the carrots and onion. Chop the carrots, tomatoes, onions and garlic.

In a 3 litre stovetop pressure cooker, add the chopped carrots, tomatoes, onions, garlic and water.

Stir with a spoon to mix. Pressure cook on medium heat for 2 to 3 whistles or till the carrots are fork tender.

Alternatively, the vegetables can also be cooked or steamed in a pot or pan on the stovetop or in the Instant Pot.

When the pressure drops naturally in the cooker, then only open the lid. No need to drain the stock or broth of the boiled vegetables.

Once the vegetables become warm, blend with an electric handheld blender or in a blender to a fine and smooth consistency. Add the stock or broth also while blending.

I used a blender. Alternatively, you can also blend in the pressure cooker itself with a handheld electric blender.

Making tomato carrot puree

Heat olive oil in a pan. Keep heat to a low and add cumin powder and salt as required.

Stir for a few seconds and add the prepared tomato, carrot and onion puree.

Stir and simmer the soup for 2 to 3 minutes on medium heat.

If the mixture is thick, you can add some water and if its thin, then you can simmer for a few minutes more.

Garnish with cilantro or parsley leaves.

Serve the Tomato Carrot Soup hot. You can opt to garnish the soup with your preferred cheese or croutons.

Making tomato carrot soup

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Top 4 carrot tomato soup recipes from across the web

The most viewed carrot tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tomato Soup Recipe

Carrot Tomato Soup Recipe

Tomato Carrot Soup Recipe

Tomato Carrot Soup

The most viewed carrot tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine