As the weather starts to cool down, there’s nothing better than cosying up with a warm bowl of homemade soup.

Today, we’re sharing this delicious and easy-to-make Carrot & Tomato Soup recipe that we know you’ll love!

Packed with vitamins, minerals, and antioxidants, this soup will give your immune system the boost it needs to get you through the cooler months.

Here are the ingredients:

3 tbsp olive oil

2 Onions,

2 Celery sticks, chopped

1 ¼kg carrot, sliced

250g floury potato, diced

5 bay leaves (fresh or dried)

500g Tomato passata/Carton passata

750g cherry tomato

2 vegetable stock cubes

1 tbsp sugar (caster or granulated)

1 tbsp red wine vinegar

250ml whole milk

Image Credit: Flickr

If you have these ingredients, then let’s cook!

First, saute the onions and celery in a large saucepan until soft. After, add the carrots and potatoes. After a couple of minutes, add all the remaining ingredients, except for the milk, with 1 litre of water.

Bring the soup to a simmer and cover it for half an hour. Uncover the saucepan and let the soup simmer for another 20-30 minutes.

Remove the bay leaves from the soup and mix. If you have a hand blender, blend the soup. Add the milk and some water to taste, and voila! Enjoy your hearty Carrot &Tomato Soup.

This soup is great for a midweek meal, as it can be made and chilled up to 2 days ahead —- or frozen for one month, then reheated gently.

Give this recipe a go, and let us know how it turned out in the comments below.

Do you have any soup recipes that you’d like to share? We’d love to hear them!

 

[Petra]

As the weather starts to cool down, there’s nothing better than cosying up with a warm bowl of homemade soup.

Today, we’re sharing this delicious and easy-to-make Carrot & Tomato Soup recipe that we know you’ll love!

Packed with vitamins, minerals, and antioxidants, this soup will give your immune system the boost it needs to get you through the cooler months.

Here are the ingredients:

3 tbsp olive oil

2 Onions,

2 Celery sticks, chopped

1 ¼kg carrot, sliced

250g floury potato, diced

5 bay leaves (fresh or dried)

500g Tomato passata/Carton passata

750g cherry tomato

2 vegetable stock cubes

1 tbsp sugar (caster or granulated)

1 tbsp red wine vinegar

250ml whole milk

View attachment 15020

Image Credit: Flickr

If you have these ingredients, then let’s cook!

First, saute the onions and celery in a large saucepan until soft. After, add the carrots and potatoes. After a couple of minutes, add all the remaining ingredients, except for the milk, with 1 litre of water.

Bring the soup to a simmer and cover it for half an hour. Uncover the saucepan and let the soup simmer for another 20-30 minutes.

Remove the bay leaves from the soup and mix. If you have a hand blender, blend the soup. Add the milk and some water to taste, and voila! Enjoy your hearty Carrot &Tomato Soup.

This soup is great for a midweek meal, as it can be made and chilled up to 2 days ahead —- or frozen for one month, then reheated gently.

Give this recipe a go, and let us know how it turned out in the comments below.

Do you have any soup recipes that you’d like to share? We’d love to hear them!

Yumm, but I will make mine without the potatoes and sugar ....