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Carrot & tomato soup

Carrot & tomato soup

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A star rating of 4.5 out of 5.27 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 generously

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal175
low infat7g
saturates2g
carbs24g
sugars18g
fibre8g
protein5g
salt1g
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Ingredients

  • 3 tbsp olive oil
  • 2 onions , chopped
  • 2 celery sticks, chopped
  • 1 ¼kg carrot , sliced
  • 250g floury potato , diced
  • 5 bay leaves (fresh or dried)
  • 500g carton passata
  • 750g cherry tomato
  • 2 vegetable stock cubes
  • 1 tbsp sugar (caster or granulated)
  • 1 tbsp red wine vinegar
  • 250ml whole milk

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 4.5 out of 5.27 ratings
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