Carrot & tomato soup

Carrot & tomato soup

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8 generously

A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
175
protein
5g
carbs
24g
fat
7g
saturates
2g
fibre
8g
sugar
18g
salt
1g

Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 1¼kg carrots, sliced
  • 250g floury potatoes, diced
  • 5 bay leaves (fresh or dried)
  • 500g carton passata
  • 750g cherry tomatoes
  • 2 vegetable stock cubes
  • 1 tbsp sugar (caster or granulated)
  • 1 tbsp red wine vinegar
  • 250ml whole milk

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Method

  1. Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
  2. Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.

Recipe from Good Food magazine, April 2014

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Comments

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Thor2013's picture
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Made this today for lunch time to use up carrots, the only thing I did not add was the milk for personal reasons, it is very tasty already had a bowl will definitely make this again.

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