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Creamy Tomato and Carrot Soup

A rich and creamy soup made up of fresh carrots, tomatoes, onion, and garlic.

like YEP RATING: 95% (21 total votes)
Creamy Tomato and Carrot Soup

Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1 TBSP olive oil
1 pound Roma tomatoes, chopped
1 pound carrots, chopped
1 yellow onion, chopped
salt & pepper
2 garlic cloves, chopped
1/4 cup tomato paste
4 cups water
1/4 cup heavy cream


1. Heat the oil in a dutch oven over medium-high heat. Add the tomatoes, carrots, onion, 1 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until onions begin to soften and tomatoes begin to break down, about 12 minutes.

2. Stir in the garlic until fragrant then stir in the tomato paste until well combined.

3. Add the water to the pot and bring to a boil.

4. Place a lid on the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are very tender, about 25 minutes.

5. Take off the heat and use an immersion blender, or stand blender in batches, and blend the soup until smooth.

6. Stir in the heavy cream and simmer the soup over low heat until heated through. Taste and season with additional salt & pepper if necessary.

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Creamy Tomato and Carrot Soup

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