This simple Tomato Carrot Soup is the perfect recipe when you're craving something creamy and comforting! Perfect to serve alongside a salad or sandwich for lunch or dinner, this homemade tomato soup is loaded with flavor and perfect to make in big batches for meal prep!
This delicious homemade soup is ready in only 45 minutes, plus it's gluten-free and dairy-free!
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👩🏻🍳 Why You'll Love This Recipe
With the weather getting chillier, I've been trying more and more to make homemade soup. This tomato carrot soup has been a huge hit here! It's so easy to make and has lots of great flavor. The creamy texture makes for a super comforting soup, and everything tastes better when it's homemade!
Best of all, this soup freezes well, which means you can make it in mega batches and freeze it. Then just pop it into the microwave and heat it up for a quick and reliable meal on a chilly evening or afternoon.
If you've got leftover tomatoes, I highly recommend using them for this One Skillet Ground Beef and Orzo recipe, which is a super simple and tasty dish! Or make another soup and use them for Roasted Red Pepper Soup. And for more carrot-y goodness, make these Air Fryer Roasted Carrots.
🥘 Ingredients Needed
- olive oil - you'll use this to cook and soften the veggies.
- yellow onion - adds some flavor to your soup.
- garlic
- carrots - provides extra heartiness and nutrition.
- tomatoes - use ripe tomatoes for the best flavor results.
- tomato paste - really brings out the tomato flavor.
- vegetable stock - serves as the base for the soup.
- basil and fresh thyme - add some extra herbal flavor.
- salt and pepper - use to taste.
Did you know you can save money by growing your own carrots and tomatoes? Learn about these and how to grow other budget-friendly groceries to help you save money and make your meals taste great. Plus, you don't have to worry about pesticides or any harmful chemicals on your produce when you grow it yourself!
🔪 Instructions
- Heat the olive oil in a saucepan, then cook the onion, garlic, and carrots until soft.
- Add tomatoes, tomato paste, and vegetable stock.
- Simmer about 20 to 25 minutes, until the tomato easily breaks apart.
- Add in basil leaves and thyme.
- Use an immersion blender (or transfer carefully to a stand blender) and blend until smooth. Add salt and pepper to taste.
👪 FAQs
About 3 to 4 days when covered or stored in an airtight container.
Grilled cheese is the classic pairing for tomato soup, but any kind of toast is fantastic to dip. You can also crush up some crackers and sprinkle them on top with some cheese.
Yes, tomato soup is fairly low in calories and contains lots of great vitamins!
No, the tomato skins will actually improve the overall flavor of the soup and contain nutrients that you would be missing out on if you removed them.
💭 Other Helpful Tips
- Using ripe tomatoes is the best way to ensure the flavor of your soup will turn out perfect every time.
- If you don't have access to fresh tomatoes, 2 cans of diced tomatoes will also get the job done. Just be sure to provide a bit of extra cooking time to release the flavors. Some brown sugar will speed up the process.
- If you don't have an immersion blender and you're using a classic blender, be sure not to overfill--the soup is hot! You might need to blend it up in batches and then transfer to another pot.
- This soup freezes really well, which makes it perfect to make in large batches and then freeze in smaller portions.
This healthy tomato soup recipe is a great option for meal prep, especially in the fall and winter. Make a big batch and keep it in the freezer, then pop it in the microwave whenever it's time for a warm and delicious meal!
📖 Variations
- Adding extra seasonings and herbs is a great way to alter the flavor of this soup. Cumin, cayenne, cilantro, or parsley all go great with this soup.
- For toppings, use some croutons, red pepper flakes, cheddar cheese, crumbled crackers, chopped herbs, or an extra drizzle of olive oil.
- If you want your soup to be extra creamy, stir in some Greek yogurt, coconut milk, or a little bit of butter.
🍅 Dishes to Serve with your Homemade Tomato Soup
While this tomato soup is delicious and filling all on its own, here are a couple of pairings that will really make for a comforting and round meal. Cheddar Pumpkin Grilled Cheese is all of the best flavors of fall, and this Air Fryer Avocado Grilled Cheese is a quick and fun twist on the classic sandwich. You could also serve your soup alongside a Kale Caesar Salad for a nice lunch.
🍲 Other Soup Recipes You'll Love
- Slow Cooker Chicken Soup - A classic soup that comes together so easily in the slow cooker.
- Instant Pot Lentil Soup - So healthy and filling, this lentil soup may become a staple for you during the colder months!
- Instant Pot Minestrone Soup - Absolutely packed with vegetables and lots of flavor, this soup with pasta is absolutely delicious.
- Instant Pot Vegetable Soup - A quick and hearty one pot soup.
- Butternut Squash Soup - This recipe from Gimme Some Oven is gluten-free and vegan and so perfect for fall!
Tomato Carrot Soup Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Tomato Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 4 garlic cloves
- 2 carrots, sliced into thin half-rounds
- 3 pounds tomatoes, cut in quarters
- 2 tablespoons tomato paste
- 3 cups vegetable stock
- 10 fresh basil leaves
- 1 sprig fresh thyme
- salt
- pepper
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and carrot and cook about 5 minutes, until the onion and carrot have softened.2 tablespoons olive oil, 2 yellow onions, chopped, 4 garlic cloves, 2 carrots, sliced into thin half-rounds
- Add in the tomatoes, tomato paste, and vegetable stock. Simmer until the tomato is soft and easily breaks apart, about 25-20 minutes. Add some additional vegetable stock or water if the soup becomes too thick.3 pounds tomatoes, cut in quarters, 2 tablespoons tomato paste, 3 cups vegetable stock
- Add in the basil leaves and thyme, and use an immersion blender to blend until smooth. Add salt and pepper to taste.10 fresh basil leaves, 1 sprig fresh thyme, salt, pepper
- Garnish with more basil leaves, sour cream, or Greek yogurt if desired.
Notes
- Make sure the tomatoes are ripe. Using tomatoes that are not quite ripe will not produce the same taste.
- You can use 2 large cans of canned tomatoes but you may need some extra cooking time for the flavors to release. Adding about a tablespoon of brown sugar will help to speed that process.
- If you don't have an immersion blender, you can use a regular high speed blender. Just be very careful to not overfill - you may have to blend in batches and then recombine everything back in the saucepan.
- This homemade tomato soup freezes very well. Freeze it in individual portions for a quick, comforting warm-up whenever needed!
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Chris LBCB says
My daughter really loved the soup. I would have liked it a little creamier. Daughter says it has a lot of flavori.
Kristin King says
I'm glad to hear you enjoyed it! Thanks!
Jessica says
I love both carrot soup and tomato soup but had never thought to combine them. What a great idea!! This looks so cream and delicious. Look forward to trying!
Kristin says
I hope you enjoy it!
Jere Cassidy says
Yum, I love homemade tomato soup but never thought of adding carrots to the pot. Love how thick this soup gets.
Kristen says
This soup turned out delicious! And I love how easy it was so make!
Jess says
I love dipping a grilled cheese sandwich into this soup!
Biana says
Yum! Looks like such a healthy and delicious soup. Perfect for winter.
Erika says
All these flavors sound amazing. Such a healthy and delicious soup!