Tomato and carrot soup notes

The preparation is easy, but you only need a few basic ingredients which together evoke a lot of flavor. Onions + carrots + tomatoes and a few spices evoke a sweet, warm, creamy and fit soup that you must try. Because it’s so creamy, you don’t need cream, but you can garnish it with a few drops before serving. Or garnish with Parmesan cheese.

This soup is a great introduction to the meal, but if served with cheese toast, it’s a great stand-alone meal.

First of all, some great soup that heats up well:

Simple and really tasty creamy pumpkin soup

• Red lentil soup with vegetables

• Creamy vegetable soup with lentils

You can find more great recipes for soups and stews under the Soups label.

Find more excellent and healthy recipes at


Ingredients (for 4 people):


1/2 onion

2 medium sized roots

4 garlic cloves

1 tablespoon tomato concentrate

1 tablespoon flour (optional)

2 cans tomatoes (chopped), peeled (2 x 400 g)

1.2 liters vegetable soup base (or boiling water and diced vegetables)

1 teaspoon dried oregano

1 small bay leaf



Chili flakes for garnish (optional)

Parmesan cheese for garnish (optional)


Also chop the onion and garlic, peel the carrots and cut into cubes or rolls.

Heat a tablespoon of oil in a large frying pan and soften the onions first. Add garlic, stir and saute long enough until you smell garlic, then add carrots. Roast the carrots for about a minute. Then add the tomato center and mix well, then add the flour and stir and stir for another minute or so.

Pour the tomato peels and vegetable base into the shrimp – you can also pour water into a can, wash it and really use all the peels. Add the bay leaf to the soup, then the marjoram, stir and cook for 20 minutes, until the carrots are softened and the soup thickens a little.

Take the bay leaf from the soup and blend the creamy soup (using a stick blender, in a blender…whatever you have on hand). If you like, you can also leave the soup thicker and save only a portion of the soup or even that. Try the soup and add salt and pepper if needed.

Serve soup, garnish with cream and/or parsley (chopped), pepper or cayenne pepper if desired and serve.


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