Description
A heartwarming and deliciously creamy carrot tomato soup that combines the natural sweetness of carrots with the zesty brightness of tomatoes.
Ingredients
Scale
- 2 cups diced tomatoes (canned or fresh)
- 1 cup chopped carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried basil (optional)
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the chopped onions and minced garlic, sautéing until softened, about 3-5 minutes.
- Stir in the chopped carrots and let them cook for another 5 minutes.
- Add the diced tomatoes, vegetable broth, salt, pepper, and optional basil.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the carrots are tender.
- Blend the soup until smooth using an immersion blender or in batches using a standard blender.
- Taste and adjust seasoning as necessary.
- Serve hot, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Add toppings like olive oil, sour cream, or croutons for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg