Tomato Carrot Soup
Warm, comforting, and packed with vibrant flavors, this Tomato Carrot Soup is the perfect blend of freshness and heartiness. Made with ripe tomatoes, sweet carrots, and a fragrant medley of onions, garlic, and dried thyme, this veggie-forward soup is silky smooth and irresistibly satisfying. A hint of optional sugar balances the natural tanginess, while vegetable broth ties it all together for a wholesome, nutrient-packed bowl of goodness. Whether you finish it with a drizzle of heavy cream or a sprinkle of fresh parsley or basil, this easy-to-make soup, ready in just 45 minutes, is a cozy delight ideal for any day of the week. It’s naturally vegetarian, customizable, and perfect as a light dinner, a side dish, or even as a midweek meal-prep option.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 5 large ripe tomatoes, roughly chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon sugar (optional)
- 2 tablespoons heavy cream (optional for garnish)
- 1 tablespoon fresh parsley or basil (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the sliced carrots and cook for 5 minutes, stirring occasionally.
Stir in the chopped tomatoes and cook for another 5 minutes until they start to break down.
Pour in the vegetable broth and add salt, black pepper, and dried thyme. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, or until the carrots are tender.
Use an immersion blender to puree the soup until smooth, or let the soup cool slightly and blend it in batches using a regular blender.
Taste and adjust seasoning, adding sugar if the soup is too tangy.
Return the soup to the pot and warm it over low heat if needed.
Ladle the soup into bowls, optionally drizzle with heavy cream, and garnish with fresh parsley or basil.
Serve warm and enjoy!
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 49.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
