Carrot and Tomato Soup is one of my favourite soups, it’s rich and creamy, full of flavour, really easy to make and very economical. You can use up all the dodgy carrots at the bottom of your fridge drawer, add a couple of cans of tomatoes, an onion, some stock, and a little milk, and you will have enough soup for 8 people.
The ingredients for Carrot and Tomato Soup are so simple, I think that’s why it is one of my favourites. I often make it if I don’t have time to soak pulses, there’s nothing fiddly about this recipe, just a bit of quick, rough chopping and chuck it all in the pan.
You don’t need a pressure cooker, it just takes a little longer in an ordinary pan, although you can speed it up by chopping the carrots a bit smaller. This is a prefect soup to make in an electric pressure cooker, like Instant Pot and makes an ideal quick and easy lunch.
The soup is ready when the carrots are cooked because they are cut in large chunks they hold together well even when soft.
Recipe for Easy Carrot and Tomato Soup
Once the Easy Carrot and Tomato Soup has cooled a little, you blend it either with a stick blender or for a smoother finish, I use a power blender. It’s a super powerful blender and blends to a much smoother texture than many other blenders.
More Blended Soups from Farmersgirl Kitchen
Courgette Tomato and Basil Soup is a delicious blended soup that makes the best of summer courgettes (zucchini) and tomatoes. It’s perfect to serve on rainy summer days or freeze for when you crave a warming bowl full of summer flavours.
Lettuce Soup is a fresh and light vegetable soup with a sweet and delicate flavour. This creamy blended soup is the perfect way to use excess lettuce and turn it into a surprising soup that will impress your family and friends.
Slow Cooker Butternut Squash Soup is an easy vegetable soup you can make in your slow cooker or on the stove. This vegetarian soup is spiced up with fresh ginger root which cuts through the sweetness of the vegetables and provides a lovely warm flavour.
More Blender Soups
- Sweet Potato and Carrot Soup – Tin & Thyme
- Curried Root Vegetable Soup – Fab Food 4 All
- Quick Green Freezer Soup – Tinned Tomatoes
- Celery, Apple and Blue Cheese Soup – Veggie Desserts
Carrot and Tomato Soup
Ingredients
- 1 tablespoon (1 tablespoon) sunflower oil
- 1 (1) onion large, peeled and roughly chopped
- 700 grams (5.5 cups) carrots washed and roughly chopped
- 800 grams (2) canned plum tomatoes chopped or whole it doesn’t matter
- 1 litre (1) vegetable stock
- salt and freshly ground pepper
- 300 millilitres (1.3 cups) milk optional
Instructions
- Heat the oil in a large pan (I make this in my pressure cooker but it’s not essential) add the onion and the carrots and stir them around for a few minutes.
- Add the two tins of tomatoes and the stock.
- Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
- Cook until the carrots are soft, 10 minutes in the pressure cooker, about 20 minutes without.
- Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
- Add the milk, if using and blend again.
Anonymous says
That looks delicious Janice and similar to a Tomato, Carrot & Dill soup which I learned during a brief stint in catering:-)
Elizabeth says
Nothing beats a good wholesome tomato soup 🙂
Steph - Mean Miss Mustard says
I've never had carrot in my tomato soup but I'm really liking the sound of it!
Anonymous says
This is amazing! Works well with leftover boiled carrots too, I used the same weight of carrots as the recommend raw weight.
Janice Pattie says
Glad you enjoyed it, it is one of my all time favourite recipes.
Choclette says
Oh I could down a bowl or two of this gorgeous looking soup right now. I’m so cold and hungry! Love the colour and I bet it tastes fabulous.
Janice Pattie says
Thank you. It is one of my favourite soups, so easy to make and it does taste wonderful.
Claire Edminson says
Would it work with non dairy milk?
Janice Pattie says
Hi Claire, I haven’t tried making it with non-dairy milk so I can’t say for sure. Tomatoes are quick acidic so anything that is likely to curdle wouldn’t work. I’d suggest you take a few spoonfuls of the soup and try it with the milk you usually use. Or you can add some more vegetable stock and make it entirely dairy free.
Graham says
Made this in slow cooker today, as I was away out at work.
Came home, blended it and added a drop of milk.
Delicious, really good recipe. 🙂
Janice Pattie says
So glad you enjoyed it and I’m delighted that you adapted the recipe for the slow cooker. It’s one of my favourite soup recipes.