Carrot and Tomato Soup
A creamy and delicious Carrot and Tomato Soup that's easy to make. Treat yourself to a warming and comforting bowlful.
- 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
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.
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?
Calories: 111kcalCarbohydrates: 18gProtein: 3gFat: 3gCholesterol: 3mgSodium: 209mgPotassium: 642mgFiber: 4gSugar: 11gVitamin A: 14895IUVitamin C: 15.3mgCalcium: 108mgIron: 1.6mg
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