Tomato Carrot Soup

Flavorful and delicious, this healthy tomato soup gets natural sweetness from carrots, and is perfect for a cool or rainy day.  Ready in 30 minutes or less, it makes for a quick lunch or dinner!

Soup season is near, and I couldn’t be more excited!  There’s nothing better on a cool day than a bowl of hot soup, and we are finally getting some cooler weather here in Kansas City.  Yay for soup weather!  I enjoy SO many different kinds of soup, but tomato is one of my favorites.  What I love about this soup is it can be ready in 30 minutes or less, so if a soup craving hits, I can easily whip this up in a timely manner.  I’m not super patient, especially when I’m hungry, so quick recipes are helpful (especially for those who have to deal with my hangry-ness).  🙂

While I grew up on canned tomato soup and enjoyed it, homemade is SO much better.  Trust me on this one!  Adding carrots really helps balance out the acidic tomatoes, so don’t skip that step.  It also adds some extra beta-carotene, which is always nice.  Who couldn’t use some extra beta-carotene in their lives?  It’s great for our eyes, skin, and immune system.  With cold and flu season almost upon us, I need all the help I can get!

To go along with this soup, I HIGHLY recommend grilled cheese dipping sticks.  Soup is so much better with delicious things to dip in it, right?  Just make grilled cheese however you like it best, cut it into strips, and dip away.  Delicious!

Tomato Carrot Soup

★★★★★ 5 from 1 reviews

• Author: Kalee
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 1x

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Ingredients

• 1 medium yellow onion, finely diced
• 2 cups carrots, finely diced
• 3 T olive oil
• 2 (14.5oz) cans diced tomatoes
• 46 ounces vegetable or tomato juice (low sodium)
• 2 T chicken base (low sodium) or 3 bouillon cubes
• 3 T granulated sugar
• 1 tsp black pepper
• 1 T dried basil
• 1/2 tsp salt, more to taste
• 1 (12oz) can fat free evaporated milk

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Instructions

1. Add olive oil to large pot over medium heat. Add onion and carrots, and cook until carrots are softened, about 15 minutes. Add tomatoes, juice, chicken base, sugar, and seasonings and stir together. Heat until the mixture comes to a boil. Remove from heat and stir in evaporated milk. Adjust seasonings to taste.* Enjoy!

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Notes

*If you prefer a smooth soup, puree with an immersion blender until all the tomato, onion and carrots are completely pureed. You could also add batches of soup to a blender and blend until smooth. Just be careful, it will be hot!