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Tomato Carrot Soup Recipe

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

Ingredients

  • 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

Instructions

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.