Carrot & tomato soup

Carrot & tomato soup

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(23 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Serves 8 generously
A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal175
  • fat7g
  • saturates2g
  • carbs24g
  • sugars18g
  • fibre8g
  • protein5g
  • salt1g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1¼kg carrot, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g floury potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 bay leaves (fresh or dried)
  • 500g carton passata
  • 750g cherry tomato
  • 2 vegetable stock cubes
  • 1 tbsp sugar (caster or granulated)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp red wine vinegar
  • 250ml whole milk


  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.

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Comments, questions and tips

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Myra Little's picture
Myra Little
18th Mar, 2020
Absolutely love this soup, was in a high end restaurant recently, and to be honest this was better, added 3 cloves of garlic and a very small handful of basil, replaced fresh toms with chopped tinned toms, didn't find sweet as I didn't saute carrots and went with method as described, can't wait to make the cheese hot cross buns tomorrow
CatLikes's picture
24th Oct, 2018
Really tasty soup. I split this in to 6 big portions as I used less carrots, much cheaper than buying pots at the supermarket. I used the exact recipe apart from substituted one carrot for a parsnip as I didn't have enough :)
23rd Apr, 2016
I love this recipie, It makes a lot of portions and freezes well. I enhance mine by adding smoked bacon a tip from my father and its makes a big difference. Last time I made it I had a spare Parmesan rind and added that in to and it gave the soup a lexurious texture.
31st Jan, 2016
I found this recipe very sweet. I added juice of a lemon and balsamic vinegar as well as salt to reduce sweetness. Next time I would increase the potato and decrease the carrot.
22nd Feb, 2016
Well balsamic vinegar is pretty sweet-that probably didn't help!
23rd Oct, 2015
Great soup with plenty of flavour, I didn't add the milk but thickened it with cornflour instead and froze it in portions to eat during the winter. Score 8 out of 10
21st Apr, 2014
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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14th Jul, 2015
Add smoked bacon for an extra dimebsion of flavour
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