How to make tried-and-tested tomato and carrot soup
Is tomato and carrot soup easy to cook?
It is very easy to say that this tomato and carrot soup recipe is easy! I can prove it in this post if you give this recipe a chance. From fresh tomatoes, a single carrot and one yellow onion, and olive oil, you would have this tasty, healthy carrot soup that your family and friends would love.Jump to Recipe
Let me start with a little secret here: this is originally tomato soup!
As most tomato soups (that I did) were bordering on being sour, I refrained from making them despite my hubby’s love for tomatoes made into soup. Simply said, my version did not pass my hubby’s taste! *sigh*
Now then, that original recipe got engaged with one loyal carrot. And my tomatoes and carrot live happily ever after. That, actually, is the secret!
the best tomato soup, so far
Ganfunkel’s Restaurant in London – my husband kept saying – is where he tasted the best tomato soup. He had said it so many times (a loooooonnng time ago) that my mind quit believing it. I guess wives are like that. 😊
About 15 years after hubby first talked about Garfunkel’s, he and I visited London for a couple of weeks. Of course, something was on the list of — and it belongs to what?
Things to do?
Places to visit?
Claims to prove?
Well, it was the time!
True enough, their tomato soup was amazing! It should still be, I would think.
And while there, hubby and I took the opportunity to swim on tomato soup repeatedly in different branches of Garfunkel’s around London!
I became a tomato soup inspector, err taster, since then. I would order it, if it were available, in any and all restaurants we visit and take it upon myself to judge the poor thing from what my tongue started missing since the London trip. Of course, these tomato soups do not come close. Ah! Hubby was right.
I am not particularly fond of the idea that he turned out to be right, but I do see that having taken me to where he found something good was so sweet. Of course, I do see that, come on, guys!
Another couple of years later we visited this Italian Restaurant in AlKhobar that served nice tomato soup. Maybe tomato soups are really nice, wherever. So, I courageously asked the chef if there was a secret to it. He said, “it is your regular tomato soup plus one fresh carrot.”
“Ohhh… that makes it tomato carrot soup then,” I said. He just smiled.
I experimented when I got home. I experimented for months since then. Jump to Recipe
I reached a successful medley. This is what I am going to share with you in this post.
jump to recipe.
Garfunkel’s? It is still the best tomato soup I have ever tasted (why do I sound like my husband?) and would definitely seek it I ever got a chance to go to London again.
Meanwhile, this tomato and carrot soup are mostly tomatoes. The addition of carrot is simply a tease. Maybe a secret, as the chef in that restaurant in AlKhobar said.
I have yet to experiment using canned tomatoes for this recipe. But fresh tomatoes are fresh, fresh, fresh… are always best.
Cooking tips for tomato and carrot soup
- using fresh vegetables (tomatoes and carrot for this one) always results to best soups (and other dishes).
- replace water with chicken stock.
- I add half a cup of tomato juice (don’t ask me why :-))
- add milk, yogurt, or coconut milk for a different rendition.
- if using an immersion blender, you can do the blending while the contents are in the pot and while they are hot. If you are using a regular blender, let the content cool down a bit.
- use medium heat mostly because this enhances the flavors of the ingredients;
- fresh basil or the dried version beats the use of medium heat in enhancing the flavor of this dish! Promise!
- black pepper can be eliminated in the array of ingredients and used at serving time. Freshly ground! Nice!
- season with salt either during cooking or after. The latter makes it a healthy practice.
- top with shredded cheese? Must be an idea. What about cumin? Yes, of course!
- Serve with crusty bread.
tomato and carrot soup
- 5 cups chopped fresh tomatoes
- 1/2 cup chopped fresh carrots
- 1 small-sized yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbps olive oil
- 1 tbsp butter
- 1 tbsp sugar
- 1/2 tsp cloves powder
- 2 cups water + 1 chicken bouillon or
- 2 cups chicken broth
- 1/2 cup cream
Over medium heat, sautee garlic and onion in olive oil and butter for a couple of minutes.
Add tomatoes and carrots. Stir until completely mixed.
Add salt, clove powder and sugar and a cup of water (or chicken broth).
Let simmer until vegetables are soft (about 20 minutes).
Puree the soup using an immersion or countertop blender.
Strain using a rough mesh or strainer and discard the lumps.
Add the rest of the chicken stock (or water and bouillon) and cream, then simmer once again, stirring occasionally, for another 15 minutes.
Serve with a dash of dried basil leaves.
Tip: I add 2 tablespoons of quick-cooking oatmeal after step 6 if I want the soup to be a little thicker. This will add about 5 minutes of simmer time to the soup.