Carrot and tomato soup recipe, tomato carrot soup (2024)
Home / Breakfast Recipes / Carrot Tomato Soup Recipe | How To Make Carrot Tomato Soup
Published: | Updated | By Harini
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Carrot tomato soup recipe is an easy and simple soup recipe that you can make in 15 minutes. Depending on the consistency of the soup you an serve carrot tomato soup as starter or as meal along with a salad. Very smooth, healthy and flavorful soup that is perfect for monsoon evenings! Here is how to make carrot tomato soup recipe easily at home!
At our home we favor simple and easy soups full of flavor rather than cream style soups. While I do make restaurant style soups liketomato soup, sweet corn cream soup occasionally, warming and comforting home style soups are our pick usually.
This tomato carrot soup is one such simple and hearty soup loaded with veggies. Tomato and carrot being a staple a home, I whip this soup up very often. You can make this soup thin or thick in your preferred consistency.
This carrot and tomato recipe is a very easy one, you can make this easily in one pot if you own a hand blender. I made the entire recipe in a pressure cooker and used a mixer to puree the soup.
If you own a hand blender you can puree the soup in the pot or cooker itself and simmer again.
Usually while making tomato soup recipe, a small piece of beetroot will be added for color, but this carrot and tomato soup turned out to be so vibrant and colorful, thanks to the addition of carrots.
For seasoning carrot tomato soup I have just used salt and pepper powder. The flavor of this soup so clean and inviting. You can also add a dash of nutmeg powder and also some dried herbs.
Serve tomato carrot soup piping hot with croutons as starter. If you make it a bit thick you can serve this as meal with a toast and salad.
Also you can add a handful of boiled pasta in this soup to make this a one pot meal pasta soup.
More Soup Recipes:
mixed veg soup
carrot soup
almond carrot soup
roasted pepper soup
sweet corn clear soup
manchow soup
How To make Carrot Tomato Soup Recipe:
1. Heat a small pressure cooker. Add 2 teaspoons butter or olive oil. Add roughly chopped onions and saute well till they turn soft.
2. Now add just 3/4 cup water and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.
3. Strain the boiled vegetables and reserve the stock. Allow the cooked vegetables to cool for a while and then blend to a smooth puree. (If using hand blender you do not have to strain, just puree the entire contents using hand blender)
4. Return the pureed vegetables along with reserved stock to the pressure cooker. Add more water if needed, Simmer for 5-7 minutes. Season with salt and pepper. Do not boil the soup, just simmer. Serve carrot and tomato soup hot with any toast or croutons.
Carrot Tomato Soup Recipe
Carrot and tomato soup recipe | Tomato carrot soup recipe
Harini
Carrot and tomato soup recipe, quick and easy to make delicious and healthy soup!
Heat a small pressure cooker. Add 2 teaspoons butter or olive oil. Add roughly chopped onions and saute well till they turn soft.
Now add just 3/4 cup water and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.
Strain the boiled vegetables and reserve the stock. Allow the cooked vegetables to cool for a while and then blend to a smooth puree. (If using hand blender you do not have to tarin, just puree the entire contents using hand blender)
Return the pureed vegetables along with reserved stock to the pressure cooker. Add more water if needed, Simmer for 5-7 minutes. Season with salt and pepper. Do not boil the soup, just simmer. Serve carrot and tomato soup hot with any toast or croutons.
Notes
1. You can peel the tomato skin after boiling if you wish, I did not peel the skin. 2. Adding butter enhances the flavor, but vegans can use olive oil. 3. If you wish you can add freshly ground cumin powder along with pepper powder.
Nutrition
Calories: 234kcal
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About Harini
I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking! Harini :)
While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.
In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper, and sugar. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
You can use either depending on your taste. Water is perfectly fine but using milk will make the end product much richer. With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way.
"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel, if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. Whether you leave carrots unpeeled or choose to peel them is mostly a matter of preference.
For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.
Tomatoes, which are considered acidic, do not mix well with starchy carbs such as pasta. This already-cumbersome combo turns into a recipe for digestive problems when you add dairy to it.
There are no specific vegetables that should not be eaten together as long as they are properly cooked and prepared. However, some individuals may experience digestive discomfort when consuming certain combinations of vegetables due to personal sensitivities or medical conditions.
Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.
Baking soda allows you to use milk in your tomato soup recipe without it curdling. If you don't use baking soda, you'll need to use a higher-fat dairy to avoid it separating with the heat and acidic tomatoes.
Garlic: Fresh or powdered garlic adds a robust, savory flavor to tomato sauce. You can sauté minced garlic in a bit of olive oil before adding the canned sauce to release its flavors. Onion: Chopped or minced onions, whether white or red, can provide a subtle sweetness and depth of flavor.
If your tomato soup is too thin, try adding cubed sweet potatoes, butternut squash, or other veggies to absorb some of the excess liquid. Alternatively, you can add quinoa or lentils, which will absorb water as they cook in the soup, thickening it naturally.
The cooking time for carrots in soup depends on the size and how tender you want them to be. Generally, carrots need around 10-15 minutes of simmering to become tender but still retain some bite. Test their doneness by piercing them with a fork.
Have you ever cooked something – like, a minestrone soup or a curry with a lot of vinegar – and noticed that the vegetables stay firm and hard even after long cooking? It's not the vegetables or your cooking skills, it's the amount of acidic liquids in the cooking liquid!
Cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender. Here's how long to cook carrots on the stove top depending on how they're cut: 7 to 9 minutes for ¼-inch slices. 4 to 6 minutes for strips.
Boiling or steaming are the best cooking methods to achieve soft carrots. By cooking them in liquid, such as water or vegetable broth, you can infuse more flavor into the carrots and allow them to soften evenly. Avoid dry cooking methods like roasting or sautéing, as they may result in a firmer texture.
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