Carrot Tomato Soup: A Delicious and Healthy Recipe

Carrot tomato soup: a vibrant, comforting bowl of sunshine that’s surprisingly simple to make! Have you ever craved a dish that’s both healthy and deeply satisfying, a culinary hug in a bowl? This is it. Forget bland, watery soups; we’re diving into a world of rich flavors and creamy textures that will leave you wanting more.

While the exact origins of combining carrots and tomatoes in soup are somewhat hazy, both vegetables have long histories as culinary staples across the globe. Tomatoes, originating in South America, gradually made their way into European cuisine, while carrots, with their ancient roots in Persia, have been cultivated for centuries. The marriage of these two humble ingredients has resulted in a soup that transcends cultural boundaries.

People adore carrot tomato soup for its incredible versatility and delightful taste. The sweetness of the carrots perfectly complements the acidity of the tomatoes, creating a harmonious balance that’s simply irresistible. Its smooth, velvety texture is incredibly soothing, making it a perfect choice for a chilly evening or when you’re feeling under the weather. Plus, it’s packed with vitamins and nutrients, making it a guilt-free indulgence. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is foolproof and guaranteed to impress. Let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 pound carrots, peeled and chopped
• 1 (28 ounce) can crushed tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup heavy cream (optional, for creamier soup)
• Fresh basil leaves, for garnish (optional)
• Crusty bread, for serving (optional)

Sautéing the Aromatics

Okay, let’s get started! First, grab a large pot or Dutch oven. Place it over medium heat and add the olive oil. Once the oil is shimmering (that means it’s hot enough!), toss in the chopped onion. We want to cook the onion until it’s softened and translucent, which usually takes about 5-7 minutes. Stir it occasionally to prevent it from browning too much.

Next, add the minced garlic, dried thyme, and dried oregano to the pot. Cook for another minute or so, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this stage is just heavenly, isn’t it?

Building the Soup Base

Now, it’s time to add the carrots. Pour in the chopped carrots and stir them around to coat them with the oil and spices. Cook for about 5 minutes, stirring occasionally, to soften the carrots slightly. This will help them release their natural sweetness and flavor into the soup.

Next, pour in the crushed tomatoes and vegetable broth. Give everything a good stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the more the flavors will meld together and the carrots will become super tender. I usually let mine simmer for about an hour for the best flavor.

Blending for Smoothness

Once the carrots are tender, it’s time to blend the soup until it’s smooth and creamy. There are a couple of ways you can do this. The easiest way is to use an immersion blender. Simply insert the immersion blender into the pot and blend until the soup is smooth. Be careful not to splash yourself!

If you don’t have an immersion blender, you can use a regular blender. However, you’ll need to work in batches to avoid overflowing the blender. Carefully ladle the hot soup into the blender, filling it only about halfway full. Secure the lid tightly and place a towel over the lid to prevent any splattering. Start blending on low speed, then gradually increase to high speed until the soup is smooth. Pour the blended soup into a separate bowl and repeat with the remaining soup. Be extremely careful when blending hot liquids!

Seasoning and Finishing Touches

After blending, return the soup to the pot. Season with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away, so start with a little and adjust as needed. Stir in the heavy cream (if using) for an extra creamy and rich flavor. The cream is optional, but it really does elevate the soup to another level. If you’re dairy-free, you can skip the cream or use a plant-based alternative like coconut cream or cashew cream.

Heat the soup through gently, but don’t let it boil. Taste one last time and adjust the seasoning if necessary. And that’s it! Your delicious carrot tomato soup is ready to serve.

Serving Suggestions

Ladle the soup into bowls and garnish with fresh basil leaves, if desired. A swirl of cream or a dollop of plain yogurt also makes a nice topping. Serve with crusty bread for dipping. Grilled cheese sandwiches are also a classic pairing with tomato soup. This soup is also great served with a side salad for a light and healthy meal.

Tips and Variations

Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.

Add some protein: Stir in cooked chickpeas, lentils, or white beans for a heartier soup.

Roast the vegetables: For an even deeper flavor, roast the carrots and onions in the oven before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly caramelized.

Add other vegetables: Feel free to add other vegetables to the soup, such as celery, potatoes, or sweet potatoes.

Make it vegan: Omit the heavy cream or use a plant-based alternative like coconut cream or cashew cream. Use vegetable broth instead of chicken broth.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.

Detailed Step-by-Step Instructions

1. Prepare the vegetables: Chop the onion and carrots. Mince the garlic. Having everything prepped and ready to go will make the cooking process much smoother.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic, dried thyme, and dried oregano and cook for another minute, until fragrant.
3. Add the carrots: Add the chopped carrots to the pot and cook for about 5 minutes, stirring occasionally, to soften them slightly.
4. Add the liquids: Pour in the crushed tomatoes and vegetable broth. Stir to combine all the ingredients.
5. Simmer the soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, until the carrots are very tender.
6. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully ladle the hot soup into a regular blender in batches, filling it only halfway full. Secure the lid tightly and place a towel over the lid to prevent splattering. Start blending on low speed, then gradually increase to high speed until the soup is smooth. Pour the blended soup into a separate bowl and repeat with the remaining soup.
7. Season and finish: Return the blended soup to the pot. Season with salt and pepper to taste. Stir in the heavy cream (if using). Heat the soup through gently, but don’t let it boil. Taste and adjust the seasoning if necessary.
8. Serve: Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve with crusty bread for dipping.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 200-250 per serving
• Fat: 10-15g
• Saturated Fat: 5-8g (depending on cream usage)
• Cholesterol: 20-30mg (depending on cream usage)
• Sodium: 500-700mg
• Carbohydrates: 25-35g
• Fiber: 5-7g
• Sugar: 10-15g
• Protein: 5-7g

This soup is a good source of Vitamin A, Vitamin C, and potassium. It’s also relatively low in fat and calories, making it a healthy and satisfying meal option.

Troubleshooting

Soup is too thick: Add more broth or water to thin it out.

Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate.

Soup is bland: Add more salt, pepper, or other spices to taste. A squeeze of lemon juice can also brighten up the flavor.

Soup is too acidic: Add a pinch of sugar or a dollop of cream to balance the acidity.

Why This Recipe Works

This recipe is a winner because it’s simple, flavorful, and adaptable. The combination of carrots and tomatoes creates a naturally sweet and slightly tangy flavor that’s incredibly satisfying. The sautéed aromatics add depth and complexity,

Conclusion:

This carrot tomato soup isn’t just another recipe; it’s a warm hug in a bowl, a burst of sunshine on a cloudy day, and a surprisingly simple way to pack a ton of nutrients into your diet. I truly believe it’s a must-try for anyone looking for a comforting, healthy, and flavorful meal. The sweetness of the carrots perfectly complements the acidity of the tomatoes, creating a harmonious blend that will tantalize your taste buds. The smooth, velvety texture is simply divine, and the vibrant color is a feast for the eyes.

But beyond the taste and texture, what makes this soup so special is its versatility. It’s a blank canvas for your culinary creativity! Feel free to experiment with different herbs and spices to create your own signature version. A pinch of smoked paprika can add a delightful smoky depth, while a dash of chili flakes will bring a welcome warmth. For a richer flavor, try roasting the carrots and tomatoes before blending them into the soup. This intensifies their natural sweetness and adds a caramelized note that is simply irresistible.

And the serving suggestions are endless! I love to serve this soup with a dollop of creamy Greek yogurt or a swirl of coconut milk for added richness. A sprinkle of fresh herbs, like basil or parsley, adds a pop of color and freshness. Crispy croutons or toasted pumpkin seeds provide a satisfying crunch. For a more substantial meal, pair it with a grilled cheese sandwich, a crusty baguette, or a side salad. You can even transform it into a pasta sauce by adding cooked pasta and a sprinkle of Parmesan cheese.

If you’re looking for variations, consider adding other vegetables to the mix. Roasted red peppers, butternut squash, or sweet potatoes would all be delicious additions. For a vegan version, simply use vegetable broth instead of chicken broth and omit the dairy toppings. You can also add a can of drained and rinsed chickpeas or white beans for extra protein and fiber.

I’ve made this carrot tomato soup countless times, and it never fails to impress. It’s a crowd-pleaser that’s perfect for weeknight dinners, cozy lunches, or even elegant dinner parties. It’s also a great way to sneak in some extra vegetables for picky eaters. My kids absolutely love it, and I feel good knowing that they’re getting a healthy and delicious meal.

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This recipe is so easy to follow, even a beginner cook can master it. And the results are so rewarding, you’ll want to make it again and again.

I’m so excited for you to try this recipe and experience the magic of carrot tomato soup for yourself. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking! I hope this soup brings you as much joy and comfort as it brings me. Don’t forget to share this recipe with your friends and family who might enjoy a healthy and delicious bowl of sunshine!