Healthy, Tomato-Carrot Soup
This nutritious Tomato-Carrot Soup is all made from scratch, packed with fresh veggies. Thick, velvety, & naturally sweet.
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: dairy-free, Dinner, gluten-free, soup
Servings: 4 bowls
Calories: 289.03kcal
- 6 tablespoons olive oil
- 1 large onion finely chopped
- 5 large ripe tomatoes finely chopped
- 2 garlic cloves
- 1 small green bell pepper stem & seeds removed
- 1 small zucchini
- 4 large carrots peeled
- 1 small stick of celery
- 2 tablespoons tomato paste
- 1-2 sprigs fresh thyme
Heat olive oil in a cooking pot over medium heat. Add the onion and caramelize (cook until golden and completely soft).
Add the tomatoes and cook until they get completely mushy and drain all their juices. Stir occasionally with a wooden spatula. Cut remaining vegetables into large chunks and add to the pot as well.
Cook for about 5 more minutes, stirring occasionally.
Once veggies have softened, stir in tomato paste and thyme. Cook for 2 more minutes and then cover with about 2 liters of water.
Simmer, partially covered for about 1 hour. Or until the water that has remained in the pot, is just enough to slightly cover the vegetables.
Blend soup using an immersion blender until it gets nice and creamy. I love to serve this soup topped with Homemade Garlic Croutons. And sometimes crumbled feta cheese. The combination is to die for!
Serving: 1bowl | Calories: 289.03kcal | Carbohydrates: 23.12g | Protein: 4.06g | Fat: 21.84g | Saturated Fat: 3.05g | Sodium: 130.17mg | Potassium: 1014.81mg | Fiber: 6.32g | Sugar: 13.17g | Vitamin A: 14172.84IU | Vitamin C: 60.97mg | Calcium: 65.45mg | Iron: 1.44mg