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. Onions + carrots + tomatoes and some spices conjure up a warm, creamy and just right sweet soup that you should definitely try. Since it’s nice and creamy, you don’t need cream, but you can decorate it with a few drops before serving. Or garnish with parmesan.

This soup is a great introduction to a meal, but when served with cheese toast makes a wonderful meal on its own.

First, a few great soups that warm you up nicely:

• 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.

For more excellent and healthy recipes visit


Ingredients for 4 persons):


1/2 onion

2 medium sized roots

4 cloves of garlic

1 tablespoon tomato concentrate

1 tablespoon flour (optional)

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

1.2 l vegetable soup base (or boiling water and diced vegetables)

1 teaspoon dried oregano

1 small bay leaf



Chili flakes for decoration (optional)

Parmesan for garnish (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 sauté 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 a 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, adding salt and pepper if needed.

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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