Tomato carrot soup | insimoneskitchen

Tomato carrot soup



Soup. I can never get enough of it. Ideal for a quick meal during the week, Ideal to get rid of vegetable leftovers and ideal for a light meal. How many reasons do you need to make this soup? Non right? It’s full of vegetables so it cannot get any healthier really. Well if you leave out the hot cross buns I had together with this that is… 🙂

Carrot tomato soup with hot cross buns |

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5 from 2 votes

Carrot tomato soup

Prep Time: 15 minutes
Servings: 4


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


  • 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.
  • 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


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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