tomato carrot soup

January 11, 2012mayurisjikoni
Blog post

I love tomatoes. Its such a versatile fruit and an important ingredient for most dishes whether it be curries or salads. My all time favourite is tomato soup. Ready made tomato soup whether in restaurants or from packets is a bit tangy. So I made a few amendments to suit the taste buds of all in the family. Hope you like it too. Note that in this recipe I have not used oil or butter. No wonder its an excellent healthy start to a meal. A cup of soup before a meal helps you to cut down on meal portions. Soup, bread and salad make an excellent light meal option. I add different herbs, fresh or dried every time I make the soup. Carrots add natural sweetness to balance the tangy taste of tomatoes. For vegetarians its an alternate to chicken soup when you are down and low and need something warm.

updated 26/01/2016





for 2

4 tomatoes cut into chunks
2 carrots peeled and cut into chunks
1 medium onion peeled and cut into chunks
2-3 cloves of garlic
2 cups of water
1 tsp salt
1 tsp pepper powder

  1. Put all the ingredients except  salt and pepper into a pan. Cover it and let it cook gently on medium flame till the carrots become soft. You can put it in a pressure cooker and let it cook for 1 whistle.
  2. Let it cool for a bit and then liquidize it in a blender.
  3. Strain  the liquid  with a sieve.
  4. Put the soup in a pan, add the salt and pepper and heat it gently just before serving.
  • Serve with grated cheese or croutons.
  • To make healthy croutons, cut slices of bread into cubes.Drizzle a bit of olive oil. Add salt and herb. Place it on a baking tray and bake at 180°C till they become crunchy.
  • Add dried or fresh herbs of your choice if you like while heating up the soup.
  • Try roasting the vegetables instead of cooking in water or in a pressure cooker. Drizzle a bit of olive oil over it and bake at 180°C for 20 minutes. Puree with stock or water.
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  • Heidi Roberts

    January 27, 2016 at 9:29 pm

    Couldn't live without tomatoes!!

  • Becca @ Amuse Your Bouche

    January 29, 2016 at 1:41 pm

    This looks yummy, I love that it's pure vegetables with no oil – you're right, a really healthy start to a meal.

  • Mayuri Patel

    January 29, 2016 at 6:47 pm

    Nor can I, and love tomato soup 🙂

  • Mayuri Patel

    January 29, 2016 at 6:48 pm

    Thanks Becca.

  • code2cook

    November 4, 2018 at 6:03 am

    Tomato soup looks creamy and delicious to drink. I too add carrots in tomato soup. Perfect for winters and if we can get cooked by some one else then sone pe suhaga 🙂

    1. mayurisjikoni

      November 4, 2018 at 8:20 am

      Thanks Bhawana, that’s true is someone else makes it for us..then its the best, but that’s like a dream 😉

  • Shobha Keshwani

    November 4, 2018 at 6:14 am

    I love this soup made with carrots and tomatoes.. Come winters and a bowl of hot soup is what I love for lunch every day.

    1. mayurisjikoni

      November 4, 2018 at 8:19 am

      Thanks Shobha..I too love soups and this is one is my favorite.

  • Vidya Narayan

    November 4, 2018 at 6:09 pm

    I am so looking forward to the month of Dec when Mumbai experiences winters and make myself bowls of these for dinner. The carrot gives a lovely colour to the otherwise delicious tomato soup and natural sweetness too but I still go ahead and add some jaggery and happily gobble it down with a dash of pepper.

    1. mayurisjikoni

      November 11, 2018 at 9:59 pm

      My favorite soup and I don’t add jaggery at all. Love the tangy and slightly sweet taste.

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