Carrot Tomato Soup

Soups are a comforting emblem of warmth and nourishment. Amid the vast array of soup recipes, the carrot-tomato soup stands out with its vibrant color and delightful fusion of flavors. It’s not just about merging two vegetables; it's about creating a symphony of taste, texture, and health benefits.

This soup serves as a delicious escape during cold winter nights or a refreshing appetizer on balmy summer evenings. It’s minimalistic yet sophisticated, making it a versatile dish for all occasions.

Why This Recipe Works

Taste and Texture: Combining the inherent sweetness of carrots with the tanginess of tomatoes results in a balanced flavor profile. When pureed, these two vegetables yield a creamy texture without the need for heavy creams or thickeners. The natural sugars from the carrot harmonize with the acidity of the tomatoes, making every spoonful a taste bud tantalizer.

Nutritional Value and Ease: Both carrots and tomatoes are packed with essential vitamins, antioxidants, and fiber. While carrots are known for their vitamin A content, tomatoes bring in a rich dose of vitamin C and lycopene. Not only is this soup good for your palate, but it's also beneficial for your health. Plus, the simplicity of this recipe ensures that even kitchen novices can whip up a gourmet-like soup in no time. So, if you're looking for a delicious, nutritious, and easy-to-make dish, this carrot-tomato soup is the answer.

Ingredients

Carrots - These are the main vegetables that provide a slightly sweet, earthy taste to the soup. You can use any variety, but fresh and tender carrots taste best. Substitute: Parsnips, though they have a distinct flavor.

Tomatoes - They add acidity and richness to the soup. Use ripe, juicy tomatoes for the best flavor. Substitute: Canned tomatoes if fresh ones aren't available.

Onions - They act as a base and add depth to the soup's flavor. Yellow or white onions are usually preferred for soups. Substitute: Shallots or leeks.

Garlic - It enhances the taste and adds a slight pungency. Substitute: Garlic powder, but use sparingly as it's more concentrated.

Vegetable broth - This is the liquid base for the soup. You can use homemade or store-bought broth. Substitute: Chicken broth or just water (though you might need to adjust seasoning).

Tips

  • Always wash your vegetables thoroughly to remove any dirt or pesticides.
  • If you're using canned tomatoes, consider reducing the salt in the recipe as canned products might already contain salt.
  • For a creamier texture, you can blend the soup after cooking using a hand blender or countertop blender.
  • The soup's flavor improves with time. If possible, make it a day ahead and refrigerate.
  • Garnishing with fresh herbs like basil or parsley can enhance the taste and appearance of the soup.

How to Serve

Carrot Tomato Soup is versatile and complements a variety of dishes. It can be enjoyed as a light lunch or as a starter before the main meal.

  • Bread: Serve the soup with a slice of crusty bread or garlic bread on the side. It’s perfect for dipping and soaking up the flavors.
  • Salad: Pair the soup with a fresh green salad. The cold and crisp salad contrasts well with the warm, creamy soup.
  • Grilled Cheese: A classic combination. The cheesy, crispy sandwich pairs wonderfully with the tangy and smooth soup.

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Carrot Tomato Soup

Enjoy a comforting bowl of Carrot Tomato Soup, a blend of earthy carrots and tangy tomatoes. Perfect for chilly evenings and easy to make!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: international
Keyword: carrots, tomatoes, vegetable broth
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Corrie

Ingredients

  • 4 large carrots peeled and chopped
  • 4 ripe tomatoes chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth

Instructions

  • In a large pot, sauté onions and garlic until translucent.
  • Add carrots and tomatoes to the pot and cook for about 5 minutes, stirring occasionally.
  • Pour in the vegetable broth. Bring to a boil.
  • Reduce heat and let simmer for 20-25 minutes or until the carrots are tender.
  • Use a blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
  • Serve hot, garnished with fresh herbs if desired.

Nutrition

Calories: 189kcal Carbohydrates: 43g Protein: 6g Fat: 1g Saturated Fat: 0.2g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 0.2g Sodium: 3790mg Potassium: 1351mg Fiber: 8g Sugar: 26g Vitamin A: 6103IU Vitamin C: 77mg Calcium: 85mg Iron: 2mg

Notes

  • Always wash your vegetables thoroughly to remove any dirt or pesticides.
  • If you're using canned tomatoes, consider reducing the salt in the recipe as canned products might already contain salt.
  • For a creamier texture, you can blend the soup after cooking using a hand blender or countertop blender.
  • The soup's flavor improves with time. If possible, make it a day ahead and refrigerate.
  • Garnishing with fresh herbs like basil or parsley can enhance the taste and appearance of the soup.
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