Creamy Carrot Tomato Soup Recipes

CARROT SOUP WITH POTATOES AND CREAM

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

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.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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TOMATO SOUP

Steps:

• Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
• Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
• Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
• Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!).
• Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
• Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
• Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

CREAMY TOMATO-CARROT SOUP

Steps:

• In 2-quart saucepan, mix soup and carrot purée. Heat over medium heat, stirring occasionally, until hot. Top each serving with crackers.

LUSCIOUS CARROT TOMATO BASIL SOUP

Steps:

• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper or foil.
• Place the tomatoes, carrots, shallots and garlic cloves on the baking sheet.
• Season them with alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
• Roast the veggies for 35-40 minutes until tender and slightly caramelized.
• Transfer the veggies into a blender along with the basil and add half the liquid you're using.
• Carefully blend the soup and puree till smooth. season the soup and blend it some more.
• Check the seasoning and consistency of the soup (add more liquid to thin it out).

5-INGREDIENT CREAMY TOMATO SOUP RECIPE

Steps:

• Add butter to a large stockpot. Turn the heat on medium. Once the butter melts, add the onion, carrot and 1/2 teaspoon salt. Sweat the veggies until slightly softened, about 4-5 minutes.
• Add tomatoes, chicken broth and remaining salt. Bring to a boil and reduce to a simmer. Simmer for 25 minutes or until the carrots are super soft and the tomatoes have broken down.
• Carefully transfer to a blender to puree. Puree until smooth. Transfer back to the pot and season to taste with salt and pepper.

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)