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Tomato-Carrot-Soup
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3.84 from 30 votes

Healthy, Tomato-Carrot Soup

This nutritious Tomato-Carrot Soup is all made from scratch, packed with fresh veggies. Thick, velvety, & naturally sweet.
Cook Time1 hour
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: dairy-free, Dinner, gluten-free, soup
Servings: 4 bowls
Calories: 289.03kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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