Carrot Tomato Soup

Carrot Tomato Soup Recipe

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Linda Edwards-Jackson


This is a great soup served hot or cold

★★★★★ 1 vote
35 Min
1 Hr


1/4 c
1/4 c
olive oil (i use robust flavor)
1 c
celery, chopped small
1 medium
onion, chopped
5 - 6 medium
carrots, diced
3 medium
tomatoes, very ripe, and cut into chunks
peppercorns (optional)
3 - 4 sprig(s)
fresh parsley, tied together with kitchen string
1 3/4 c
chicken broth
1 c
1 c
tomato or v-8 juice
1 slice
toast, finely ground
sour cream and chives or parsley, for garnish
salt to taste


1Melt butter in a large dutch oven or lg. pot over low heat, and add olive oil. Stir in carrots, celery, onion, and tomatoes. Cook, stirring occasionally, until vegetables begin to brown.
2Add peppercorns, parsley, toast crumbs, and boiling water. Cover dutch oven or lg. pot. Simmer until vegetables are very tender, about 30 minutes. Remove cover, and quickly reduce the remaining liquid, while stirring until it is almost absorbed.
3Remove parsley sprigs. Puree mixture in blender or food processor. Return vegetable puree to dutch oven. Add chicken broth, and tomato juice. Add salt to taste.
4Heat soup slowly until mixture is creamy - about 10 - 15 minutes. Serve with a dollop of sour cream or plain yogurt. Sprinkle with chopped chives or parsley if desired

About Carrot Tomato Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy
Hashtag: #Carrot Tomato