The best tomato and carrot soup diary

It’s easy to prepare, but you only need a few basic ingredients that combine to create a lot of flavor. Red onions + carrots + peeled tomatoes and some spices conjure up a warm, creamy and just right sweet soup that is a must-try. Since it’s a nice cream, you don’t need cream, you can just decorate with a few drops at the end.

This soup is a great introduction to a meal, but when served with cheese toast it makes a wonderful, slightly lighter meal.

But before we look at how to prepare them and what exactly you need, here are a few recipes for soups that also reheat perfectly:

Really easy and delicious creamy pumpkin soup.

Red lentil soup with vegetables.

Creamy vegetable soup with lentils.

You can find even more recipes for great soups and stews under the Soups label.

Have a good run!

For more excellent and healthy recipes, visit!


INGREDIENTS (for 4 smaller or 2 larger portions)


1/2 (red) onion

2 medium sized roots

4 cloves of garlic

1 tablespoon tomato concentrate

1 tablespoon flour (optional)

2 cans of chopped peeled tomatoes (2 x 400 g)

1 liter vegetable soup base (or boiling water and diced vegetables)

1 teaspoon dried oregano

1 small bay leaf



Chili flakes for decoration (optional)


Chop the onion and garlic, peel the carrots and cut into cubes or rolls.

Heat a tablespoon of oil in a large pan and let the onion soften first. Add the garlic and stir and sauté just long enough for the garlic to become fragrant, then add the carrots. Fry the carrots for about a minute. Then add the tomato concentrate and mix well, then add more flour and stir and fry for about another minute.

Pour the tomato skins and vegetable base into the shrimp – you can also pour the water into a can and wash them and really use all the skins. Add the bay leaf and then the oregano to the soup and stir and cook until the carrots are tender and the soup has thickened, about 20 minutes.

Remove the bay leaf from the soup and whip the soup until creamy (with an immersion blender, in a blender… whatever you have available). If you want, you can leave the soup thicker and only save part of the soup or not at all. Taste the soup and add salt and pepper if necessary.

Plate up the soup, garnish with cream and/or (chopped) parsley and pepper or chili flakes, if you like, and serve.


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