This tomato carrot soup is a creamy and savory delight that’s quick and easy to make. Perfect for busy weeknights, this family-friendly recipe offers a healthy, rich flavor that will have everyone asking for seconds. It’s time to cozy up with this comforting bowl of goodness!
Table of Contents
Easy Tomato Carrot Soup Recipe
Why You’ll Love This Tomato Carrot Soup
Flavor Profile
This tomato carrot soup boasts a beautiful balance of rich, creamy texture combined with the tanginess of balsamic vinegar. The subtle warmth from chili flakes enhances its savory depth, making each spoonful utterly satisfying. Fresh basil brings in a hint of aromatic sweetness that rounds out the flavors beautifully.
Texture
With a velvety finish, this soup is hearty yet smooth. The chunkiness from the carrots adds a delightful contrast, ensuring every bite feels comforting and fulfilling. You can customize the texture to your liking by blending only part of the soup for a creamy consistency.
Ingredients for Tomato Carrot Soup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion, diced
- 3 medium-sized carrots (approx. 600g total)
- 3 large garlic cloves, minced
- ½ teaspoon chili flakes
- ½ teaspoon Italian herb seasoning
- 1 tablespoon balsamic vinegar
- 2 cans (14oz each) whole plum tomatoes
- 1 ½ cup low-sodium vegetable broth
- ½ cup heavy cream (plus extra for drizzling)
- ⅛ teaspoon freshly ground black pepper
- ¾ -1 teaspoon salt (to taste)
- 5-6 fresh basil leaves
How to Make Tomato Carrot Soup
Sauté Aromatics and Vegetables
Start by heating the olive oil and butter in a large pot over medium heat. Once melted, add the diced onion and carrots. Cook for about 7 minutes, stirring occasionally, until they soften and the aroma fills your kitchen.
Simmer the Soup
Next, stir in the minced garlic, Italian herb seasoning, and chili flakes. Let them cook together for 3 minutes, allowing the flavors to meld. Then, add the balsamic vinegar, whole tomatoes, heavy cream, salt, and pepper. Bring the mixture to a gentle simmer for 20 minutes or until the carrots are tender.
Blend for Creamy Texture
Once simmering is complete, allow the soup to cool slightly. Carefully transfer half of it — preferably just the tomatoes — to a blender. Blend until smooth, ensuring it’s safe by covering the lid with a towel to avoid steam burns.
Finish and Season
Return the pureed soup back to the pot and stir to combine with the remaining chunky soup. Taste and adjust seasoning as needed, then serve hot with a drizzle of cream, a sprinkle of black pepper, and delicious crusty bread on the side.
Tips for the Best Tomato Carrot Soup
Blending Safety Precautions
Always let your soup cool slightly before blending to prevent burns. Do not overfill your blender; this will keep steam contained. Removing the lid cap helps release pressure while covering it with a towel adds extra safety.
Ingredient Substitutions
You can easily substitute diced or crushed tomatoes for the whole peeled tomatoes. Any broth works, but adjust the salt based on the saltiness of your broth. If you’re in the UK, consider using double cream for a richer flavor.
Achieving the Perfect Texture
For that ideal velvety yet chunky texture, blend only the tomatoes and leave the delicious carrot bits intact in the pot. This provides a delightful contrast that enhances each bite.
Storing and Reheating Leftovers
Refrigerate any leftovers in an airtight container for 3-4 days. For longer storage, freeze portioned servings for up to 1 month. When reheating, gently warm on the stovetop, adding a splash of broth or cream to retain its creamy texture.
Serving Suggestions
This tomato carrot soup pairs wonderfully with crusty bread, warm focaccia, or stovetop croutons. You might also enjoy it alongside a kidney bean salad, white bean salad, or even a spinach frittata for a complete meal.
- Zucchini Carrot Muffins
- Awesome Carrot Muffins
- Buttermilk Carrot Cake With Glaze
- Pineapple Carrot Bread
how do you make tomato carrot soup?
To make tomato carrot soup, sauté onion and carrots, add garlic and spices, then blend with tomatoes and cream after simmering.
what ingredients do you need for tomato carrot soup?
You need olive oil, butter, onion, carrots, garlic, chili flakes, Italian herbs, balsamic vinegar, tomatoes, vegetable broth, cream, salt, and pepper.
is tomato carrot soup vegan?
This recipe is not vegan due to the use of butter and heavy cream, but you can substitute those with plant-based alternatives.
can i use canned tomatoes instead of fresh ones?
Yes, canned tomatoes are a great alternative and can make the soup easier and quicker to prepare.
how long does tomato carrot soup last?
Refrigerated leftovers can last for 3-4 days, and you can freeze it for up to 1 month.
Delicious Tomato Carrot Soup That Warms the Soul
Equipment
- Large pot
- blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion diced
- 3 medium-sized carrots approx. 600g total
- 3 large garlic cloves minced
- ½ teaspoon chili flakes
- ½ teaspoon Italian herb seasoning
- 1 tablespoon balsamic vinegar
- 2 cans (14oz each) whole plum tomatoes
- 1 ½ cup low-sodium vegetable broth
- ½ cup heavy cream plus extra for drizzling
- ⅛ teaspoon freshly ground black pepper
- ¾ -1 teaspoon salt to taste
- 5-6 leaves fresh basil
For Serving
- heavy cream for drizzling
- black pepper
- crusty bread
- croutons
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add diced onion and carrots; cook, stirring occasionally, for 7 minutes.
- Add minced garlic, Italian herbs, and chili flakes; cook for 3 minutes until fragrant.
- Stir in balsamic vinegar, whole plum tomatoes, heavy cream, salt, and pepper. Simmer for 20 minutes or until carrots are tender.
- Allow the soup to cool slightly. Carefully transfer half of the soup to a blender, focusing on the tomatoes for a smoother texture. Blend until smooth.
- Return the pureed soup to the pot and stir to combine with the remaining chunky soup. Taste and adjust seasoning as needed.
- Serve hot with a drizzle of extra cream, a grind of black pepper, and your favorite accompaniments like crusty bread or croutons.
Notes
- For blending safety, let the soup cool slightly before blending and do not overfill the blender. Remove the lid cap to release steam and cover with a towel to prevent burns.
- Diced or crushed tomatoes can be used as a substitute for whole peeled tomatoes. Any type of broth can be used, but adjust the salt content accordingly if the broth is already salty. UK readers can use double cream.
- To achieve a velvety yet chunky texture, consider blending only the tomatoes separately and leaving the carrot pieces in the pot.
Storage
- Refrigerate any leftovers for 3-4 days. For longer storage, freeze portioned servings for up to 1 month.
Serving Suggestions
- Serve this soup with crusty bread, warm focaccia, stovetop croutons, or alongside a kidney bean salad, white bean salad, or spinach frittata.
