Easy Carrot and Tomato Soup

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 

Carrot and Tomato Soup

Farmersgirl Kitchen

A creamy and delicious Carrot and Tomato Soup that's easy to make. Treat yourself to a warming and comforting bowlful.

3.88 from 16 votes

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Prep Time 5 mins

Cook Time 20 mins

Servings 8

Calories 111 kcal

Ingredients

 

MetricUS Customary units

• 1 tbsp sunflower oil
• 1 onion large, peeled and roughly chopped
• 700 g carrots washed and roughly chopped
• 800 g canned plum tomatoes chopped or whole it doesn't matter
• 1 litre vegetable stock
• salt and freshly ground pepper
• 300 ml 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.

Notes

DAIRY-FREE: If you don't want to use milk, then you can add more vegetable stock to get the soup to the consistency you want.

FOR INSTANT POT: Add all ingredients into the pot, add hot stock and cook on normal pressure for 10 minutes. When cooked leave 10 minutes, then release the pressure. Blend as per the recipe.

WITHOUT A PRESSURE COOKER: Cut the carrots smaller as this will speed the cooking process, the vegetables will take 20-30 minutes to soften, then blend as per the recipe. 

SPICE IT UP: Why not add a spoonful or two of your favourite hot sauce to spice up this delicious soup?

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 3gFat: 3gCholesterol: 3mgSodium: 209mgPotassium: 642mgFiber: 4gSugar: 11gVitamin A: 14895IUVitamin C: 15.3mgCalcium: 108mgIron: 1.6mg

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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 the Optimum Vac 2 Vacuum Blender, it’s a super powerful blender and blends to a much smoother texture than many other blenders.  You can read my full review and, if you are in the market for a top quality blender, then by buying through my Froothie Ambassador link, I earn a little commission which helps me to maintain Farmersgirl Kitchen and you don’t pay a penny more. I would recommend blending in the Froothie G2.3 Platinum Series Induction Blender or one of the other family of Froothie power blenders. 

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Disclosure: Buying through my Ambassador link means I earn a little commission which helps me to maintain Farmersgirl Kitchen and you don’t pay a penny more. Froothie UK sent me the Optimum Vac 2 Air Vacuum Blender to use and review at home. All opinions are my own.