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Easy Creamy Tomato Carrot Soup Recipe
This easy Tomato Carrot Soup recipe helps you prepare a creamy, rich Carrot tomato soup that’s perfect for savoring with a hearty lunch or light dinner.
Zesty fresh red tomatoes, fresh juicy carrots, and real cream create a truly refreshing, velvety smooth tomato soup from basics– in less than 20 minutes.
My tried-and-true directions with videos even include steps for making the best homemade bread croutons with hardly any effort!
Smooth, savory, and creamy tomato soup is a delightful dish that is great to savor any time of the year.
The bold, fresh flavor of fresh tomato is enjoyable in the spring and summer, and the creamy richness of the stock makes it ideal comfort food for a cold fall or winter night.
There’s never a moment that I’m not craving a bowl! And combine it with Focaccia and bingo, your dinner is ready.
Although this easy Tomato Carrot Soup recipe is an easy recipe to execute, it does require to be just right to be an absolutely great tomato soup. If your soup is too thick or too thin, and it will lose its magic.
The best part of this easy Tomato Carrot Soup recipe is that you don’t need to suffer in the kitchen, and it is much healthier than the packaged soups you get from the market.
Follow my simple step-by-step recipe for making the most luscious and delicious tomato carrot soup you’ve ever had in your life!
There is no corn starch appended in this one, and all the smoothness and creaminess of the Tomato Carrot Soup comes from blending the carrots, tomatoes, and the addition of cream.
Easy Creamy Tomato Carrot Soup Recipe
A comforting blend of rich tomatoes and sweet carrots, this easy creamy tomato carrot soup will warm your taste buds. Suitable for a cozy night in, this recipe combines simplicity with elegance.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American, World
Course: Soup, Starters
Servings: 6
Author: Ranjeeta Nath Ghai
Ingredients
For The Soup
- 500 grams tomatoes or 6 to 7 med to large tomatoes
- 300 grams carrots (red)
- 1 cup water or vegetable broth
- salt as required
- freshly crushed black pepper – as required
- oregano (optional)
- Italian seasoning (optional)
- celery (optional)
- 2 tablespoons butter or olive oil (optional)
- 2 bay leaf or tej patta – fresh or dried (optional)
- ⅓ cup finely chopped onions or 1 med onion (optional) [avoid during fasting]
- ½ tsp finely chopped garlic cloves (optional) [avoid during fasting]
For The Croutons
- ½ cup bread cubes
- 1 tablespoon olive oil
For Garnish
- 1 tbsp chopped parsley or coriander leaves (cilantro)-optional
- 1 to 2 tbsp heavy cream
Instructions
Cooking Tomatoes
- In a cooker add one cup of water, chopped tomatoes, carrots, and salt.
- Cover the lid and allow one whistle. Allow cooling.
- On cooling blend in a mixie to make a smooth paste.
- Add little water to adjust the required consistency. But do keep an eye not to make it too thin.
- Allow it to simmer.
- Add the black pepper and the seasonings. Adjust the salt as per your taste.
Toasting Bread
- While the tomato and carrot mixture is cooling, you can prepare the bread croutons. Mix the bread cubes, olive oil. Toss to coat.
- Bake in a preheated oven for approximately 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) till bread cubes are golden and crunchy. You can likewise toast the bread cubes in a skillet till golden brown on all sides, or you can even fry them in oil.
- Stream the hot tomato soup into the soup bowls. Append 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 tastes great when served fresh and keeps well in a sealed vessel in the fridge for up to 4 days.
Recipe Notes for Tomato Carrot Soup
- Utilize fresh and very ripe red tomatoes. Avoid using unripe tomatoes, as they’ll probably have a sour taste.
- There is just the appropriate balance of tanginess from the tomatoes and sweetness from the carrot and cream in this recipe. Be sure to follow the recipe correctly to make sure you don’t combine too much of any one element (tomato or carrot) and throw off this delicate ratio.
- You can sieve the blended mixture of the Tomato Carrot Soup and separate the seeds and the carrot roughage though I prefer to keep them in the soup.
- Feel free to add Italian seasoning, black pepper, celery stems, oregano, or basil to the soup for even more flavor. For celery, append one tablespoon of chopped celery with the tomatoes.
- To append basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.
- For a somewhat thinner Tomato Carrot Soup, you could add a little more water or vegetable broth if you have any ready.
- We suggest that you don’t make the Tomato Carrot Soup watery or runny as the flavors and taste would go off balance.
- If you are preparing this on a fasting diet we strongly recommend that you avoid the use of onions and garlic. Trust me it tastes yummy even without them.
Vemlons Soup Spoons/Soup Spoon Melamine Set of 6 Microwave Safe-Pack of 6/Soup Spoon, Spoon Set(14cm)(Black)
You Might Want To Try Some More Soup Recipes
- Best Homemade Chicken Noodle Soup Recipe
- Recipe Of Minestrone Soup
- Easy And Nutritious Carrot Pumpkin Soup
FAQs
Can I Utilize Canned Tomatoes?
Yes you can add 17 to 18 ounces of canned tomatoes but try to go for fresh or you can also make the puree and store in the freezer for future use.
Can We Add the Onions to The Soup?
Yes, you can add the onions and the garlic. Sauté and stir till they become translucent, about 3 to 4 minutes, combine with the tomatoes and blend.
Can I Add Butter or Oil?
Yes definitely. Add butter, olive oil or a neutral flavored oil like sunflower oil to sauté.
I Do Not Have Fresh Cream. Can I Use Milk?
Due to the acidity of tomatoes, milk curdles, so we will not suggest replacing the milk with cream at all. You can use milk powder instead.
How Can I Substitute Milk Powder with Cream?
Dissolve one tablespoon of milk powder in 2 tablespoons of warm water and bring it to a smooth texture. Add this combination once your soup is ready and seethe for a couple of minutes.
Can I Add Beets to This Recipe?
Yes, you could append them, but the soup’s taste will be sweet, so the tomato ratio should be increased as per that.
Can I Utilize Fresh Malai (Clotted Cream) In Lieu Of Packaged Cream?
Yes. You can add fresh malai after whipping or blending it in a small blender or mixer or just whipping it up with a spoon or a fork. Do not add it directly as clumps will form.
How Do I Prepare A Gluten-Free Version of This Tomato Soup?
Just skip the bread croutons or create croutons with your chosen gluten-free bread.
How Do I Obtain A Vegan Tomato Soup?
Substitute butter with olive oil or vegan butter. Replace dairy cream with cashew cream or coconut cream.
Quick Overview
Recipe Name: Easy Creamy Tomato Carrot Soup Recipe
Author: Ranjeeta Nath Ghai
Description: There is no corn starch appended in this soup, and all the smoothness and creaminess of the Tomato Carrot Soup comes from blending the carrots, tomatoes, and addition of cream.
Preperation time: 5M
Cook Time: 15M
Total Time: 20M
Type: appetizer
Recipe Yield: 6 servings
Recipe Ingredients: For The Soup, , 500 grams tomatoes or 6 to 7 med to large tomatoes, 300 grams carrots (red), 1 cup water or vegetable broth, salt as required, freshly crushed black pepper – as required, oregano (optional), Italian seasoning (optional), celery (optional), 2 tablespoons butter or olive oil (optional), 2 bay leaf or tej patta – fresh or dried (optional), ⅓ cup finely chopped onions or 1 med onion (optional), ½ tsp finely chopped garlic or 2 to 3 small to med garlic cloves (optional), For The Croutons, , ½ cup bread cubes, 1 tablespoon olive oil, For Garnish, , 1 tbsp chopped parsley or coriander leaves (cilantro)-optional, 1 to 2 tbsp heavy cream
Recipe Instructions: Cooking TomatoesIn a cooker add one cup of water, chopped tomatoes, carrots, and salt. Cover the lid and allow one whistle. Allow cooling. On cooling blend in a mixie to make a smooth paste. Add little water to adjust the required consistency. But do keep an eye not to make it too thin. Allow it to simmer. Add the black pepper and the seasonings. Adjust the salt as per your taste. Toasting BreadWhile the tomato and carrot mixture is cooling, you can prepare the bread croutons. Mix the bread cubes, olive oil. Toss to coat. Bake in a preheated oven for approximately 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) till bread cubes are golden and crunchy. You can likewise toast the bread cubes in a skillet till golden brown on all sides, or you can even fry them in oil. Stream the hot tomato soup into the soup bowls. Append 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 tastes great when served fresh and keeps well in a sealed vessel in the fridge for up to 4 days.
Recipe Cuisine: American, world
Calories: 126
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