tomato carrot soup

Healthy, flavorful Tomato Carrrot Soup Recipe that&#039;s creamy, delicious, and gluten-free. This soup is made with roasted tomatoes, carrots, and onions.

Tomato Carrot Soup Recipe

Large Tomatoes (Quartered)

Large Carrots (Peeled &

Onion (Quartered)

Tbsp. Olive oil

Tbsp. basil

Tbsp. Fresh parsley

Black Pepper (Or

Cups Warm water (Or vegetable Stock)

Preheat oven

Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.

roast for 25 minutes

Blend until smooth

Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 1/2 minutes.If you do not have a high speed blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.

This Tomato Carrot Soup Recipe is made with roasted tomatoes, carrots, and onions. Learn to make your own carrot and tomato soup that's nourishing, gluten-free, vegan, and delicious in 30 minutes or less! 
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Tomato Carrot 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

olive oil

salt

black pepper

garlic, mashed

paprika

chicken stock

yogurt,

parsley

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!

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!

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.

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Top 4 tomato carrot soup recipes from across the web

The most viewed tomato carrot soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Carrot Soup Recipe

Carrot Tomato Soup Recipe

Tomato Carrot Soup Recipe

Tomato Carrot Soup

The most viewed tomato carrot soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine