Tomato Carrot Soup Recipe

Tomato Carrot Soup Recipe

This reminds of whenever we have gone to a hotel/restaurant in childhood…with my family, we used to order cream of tomato of soup each and every time, even though tomato carrot soup is exactly not the same. I do not remember the exact reason why we used to order Tomato Soup….!

When doing my masters in Scotland, we were on a budget so we used to bring Heinz soup cans from Christies 99p Stores, we used to have soup for dinner along with toasted bread and cheese. Very fond memories I Should say 😊….!


This was among the menu for food to be sent to my daughter school for their section kids, this soup is my wife’s recipe…. 😊……which is warm and mildly spicy with all the pepper gives you very warm feeling as we are having the soup with cream and croutons with it. Have not made croutons did not have the time for them this time around. My daughter likes this soup very much and it’s her demand to be made sent to school for her lunch turn.

You can add cheese to top it with if you would want it.

Tomato Carrot Soup Recipe
4.67 from 3 votes

Tomato Carrot Soup Recipe

Nutritional Value: 140 Calories / Serving, Fat 8 cal Carbs 113 cal Protein 19 cal

Course Soup
Cuisine Mediterranean
Keyword soup, tomato carrot soup, tomato carrot soup recipe, tomato soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 140 kcal
Author Kalyon Subbarao


  • 8 no's Tomatoes
  • 2 no's Carrots
  • 1 no's Potato
  • 2 no's Brown bread
  • 1 no's Onion sliced
  • 4 no's Garlic cloves
  • 1 no's Bay leaf
  • 6 no's Black peppercorns
  • 3 Tbsp of Salted Butter


How to Make Tomato Carrot Soup ….?

  1. Chop tomatoes, onions, garlic, bay leaf diced potato, pepper corns, diced carrots in a vessel and boil it for two to three whistles.
  2. Take all the boiled vegetables and the bread in a blender and once blended, you could do this with an immersion blender, then strain it through a double strainer into a pot straight away. (At this stage remove the bay leaf before you blend the vegetable)
  3. Then with back of ladle press the solids in the strainer so the left-over soup is pushed through the strainer. (Do not skip this step)
  4. Now put the pot back on heat/burner, when the soup is bit warm put the butter, and adjust the salt as per taste.
  5. Top it with cream and some bread croutons and enjoy it 😊….!

Recipe Notes

  • When boiling pressure cooker, you could add one tsp of olive oil.


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