Carrot Tomato Soup Recipes

CREAMY CARROT TOMATO SOUP: COMFORT FOOD AT IT'S FINEST!

Steps:

• Place sliced carrots, 2Tablespoons butter and 1 tablespoon olive oil in large stock pot and sauté on medium heat for 10 minutes.
• Add chopped onions and another tablespoon olive oil and sauté for five more minutes. Vegetables should now be soft.
• Add minced garlic, sugar, Herbs de Provence and tomatoes.
• Cut the rind off a Parmesan wedge, place rind in center of soup mixture. The rind will not dissolve and will be removed later.
• Cover and allow to simmer for 25 minutes.
• Remove rind with a large spoon and discard.
• Place tomato carrot mixture in blender or use a hand blender to blend till smooth. Depending on the size of your blender, you may need to divide to blend.
• Place a screen colander over large bowl.
• Using a soup ladle scoop three ladlefuls of soup into screen colander, then use the back of the ladle to push soup through the screen, straining out all the skin and seeds. Do not skip this step!
• Discard the solids and repeat till all soup is strained. Return strained soup to pot, add cream, cayenne pepper and remaining butter, reheat.
• Salt and pepper to taste.
• To serve: pour into bowls and top with Parmesan and crispy onions (the onions are not gluten free)

CARROT & TOMATO SOUP

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

CREAMY CARROT & TOMATO SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

CARROT AND TOMATO SOUP

Steps:

• Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
• Puree the soup in a blender or with an immersion blender.
• Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
• Correct seasoning to taste, adding salt if desired.

TOMATO CARROT SOUP

Steps:

• Over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes.
• Pour in tomato juice and chicken broth concentrate.
• Bring to a boil, cover and simmer for 20 minutes.
• Salt and pepper, to taste.
• If desired, serve garnished with yogurt and chives.