Aromatic Tomato Carrot Soup Food

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TOMATO CARROT SOUP RECIPE



Tomato Carrot Soup Recipe image

Healthy, flavorful Tomato Carrrot Soup Recipe that's creamy, delicious, and gluten-free. This soup is made with roasted tomatoes, carrots, and onions.

Provided by Savory Thoughts

Categories     Main Dish

Time 45m

Number Of Ingredients 9

4 Large Tomatoes (Quartered)
2 Large Carrots (Peeled & cut into 5 pieces)
1 Onion (Quartered)
2 Tbsp. Olive oil
1 Tbsp. Fresh basil
1 Tbsp. Fresh parsley
Salt (Or to taste)
Ground Black Pepper (Or to taste)
2 1/2 Cups Warm water (Or vegetable Stock)

Steps:

  • Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
  • Roast for 25 minutes at 425 degrees.
  • Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 1/2 minutes.If you do not have a high speed blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.

Nutrition Facts : ServingSize 4 g, Calories 123 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 6 g, Sodium 96 mg, UnsaturatedFat 6 g

CREAMY CARROT & TOMATO SOUP



Creamy Carrot & Tomato Soup image

I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups peeled and shredded carrots (4 to 5 medium carrots)
2 cups reduced-sodium chicken broth
1/3 cup minced fresh basil
3 tablespoons minced fresh parsley
3 cups reduced-sodium tomato juice
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain Greek yogurt
Additional plain Greek yogurt, optional
Additional torn fresh basil, optional

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.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

AROMATIC TOMATO, CARROT AND LENTIL SOUP



Aromatic Tomato, Carrot and Lentil Soup image

Tomato, carrot and lentil soup is a must add to your recipe repertoire if you need a quick and easy meal the whole family can enjoy. Coming together in just 20 minutes with a handful of pantry and fridge staples, this is one meal you will find yourself turning to time and time again.

Provided by Donna

Categories     Soup

Number Of Ingredients 12

2 tbsp extra virgin olive oil (EVOO) (or cooking oil of choice)
3 cloves garlic (finely chopped)
1 brown onion (chopped)
1 tsp mustard powder
1/2 tsp chilli flakes ((more to taste optional))
1/4 tsp turmeric powder
3 large carrots, (diced into roughly 2cm cubes)
4 medium tomatoes skinned (I used Truss) (see notes for tips on skinning )
4 cups vegetable stock
1 cup red lentils (rinsed)
1/2 lemon (juiced)
salt and pepper to taste

Steps:

  • Heat the EVOO in a medium saucepan on medium heat. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. They should be tender but not starting to brown yet.
  • Add the mustard powder, chilli and turmeric, and stir to combine.
  • Add the carrots and sauteé for about 3 minutes, until they have softened slightly.
  • Add the chopped tomatoes, stock and lentils and simmer for about 15 minutes, or until the lentils are tender.
  • Remove from the heat and add in the lemon juice.
  • Remove 2-3 cups of the soup and blend until smooth. Add back into the main saucepan, add salt and pepper to taste and stir to combine.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 658 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving

CARROT & TOMATO SOUP



Carrot & tomato soup image

A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

Provided by Sarah Cook

Categories     Main course

Time 1h30m

Yield Serves 8 generously

Number Of Ingredients 12

3 tbsp olive oil
2 onions , chopped
2 celery sticks, chopped
1 ¼kg carrot , sliced
250g floury potato , diced
5 bay leaves (fresh or dried)
500g carton passata
750g cherry tomato
2 vegetable stock cubes
1 tbsp sugar (caster or granulated)
1 tbsp red wine vinegar
250ml whole milk

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.

Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium

TOMATO CARROT SOUP



Tomato Carrot Soup image

Make and share this Tomato Carrot Soup recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 carrots, chopped
2 stalks celery, chopped
1 sweet red pepper, seeded and chopped
1 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon soy sauce
4 cups tomato juice
1 (10 ounce) can condensed chicken broth
salt
pepper
yogurt (optional)
freshly minced chives (optional)

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.

Nutrition Facts : Calories 46.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 585, Carbohydrate 8.8, Fiber 1.6, Sugar 6.3, Protein 3

AROMATIC TOMATO-CARROT SOUP



Aromatic Tomato-Carrot Soup image

Make and share this Aromatic Tomato-Carrot Soup recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 green onions, chopped
1 clove garlic, minced
3 cups tomatoes, coarsely chopped with their juice (canned is fine)
1 cup cooked carrot, coarsely chopped
1/2 cup chicken stock
1/4 cup carrot juice
3/4 teaspoon salt, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground sage
1/4 teaspoon culinary lavender or 1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup evaporated milk
3 teaspoons chopped fresh basil, for garnish

Steps:

  • In a large saucepan, heat butter and oil over low heat.
  • Add green onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
  • Add tomatoes together with their juice and the cooked chopped carrots, and cook for 10 minutes, stirring occasionally, until lightly thickened.
  • Stir in chicken stock, carrot juice, salt, cumin, culinary lavender (or ginger), and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Stir in the evaporated milk and simmer until just heated through about 1 minute longer.
  • Do not let it boil.
  • Sprinkle with chopped fresh basil, serve, and enjoy!
  • If you can find culinary lavender to use in the recipe, it's well worth it!
  • A search on the internet should yield many hits on where you can add this wonderful item to your spice and herb collection.

Nutrition Facts : Calories 156.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 17.7, Sodium 565.3, Carbohydrate 14.8, Fiber 2.9, Sugar 6.1, Protein 4.8

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