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Carrot Tomato Potato Soup

Cozy Carrot Tomato Potato Soup: A Heartwarming Dish

Warm up with this comforting Carrot Tomato Potato Soup, perfect for chilly days and customizable for your taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Vegetarian
Calories: 150

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Can substitute with any cooking oil.
  • 1 medium Onion Use shallots for a milder taste.
  • 3 medium Carrots Substitute with parsnips for a different flavor profile.
  • 2 stalks Celery Can omit if unavailable; consider using bell peppers instead.
  • 3 cloves Garlic Fresh garlic is best; use garlic powder in a pinch.
  • 2 large Potatoes Substitute with sweet potatoes for a sweeter version.
  • 1 can Canned chopped tomatoes Fresh tomatoes can be used if in season.
  • 4 cups Vegetable broth Use homemade broth for optimal flavor.
For the Seasoning
  • 1 teaspoon Dried thyme Fresh thyme can be used—double the amount.
  • 1 teaspoon Dried oregano Italian seasoning can be a substitute.
  • ¼ teaspoon Cayenne pepper Optional, adds heat.
  • to taste Salt Essential for seasoning.
  • to taste Black pepper Essential for seasoning.
For Garnish & Serving
  • 2 tablespoons Fresh parsley Can be substituted with chives or cilantro.
  • ½ cup Crème fraîche Optional, adds creaminess.
  • 1 loaf Crusty bread Perfect for dipping.

Equipment

  • Large Pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Prepare the vegetables by washing and peeling the carrots, then chop them into small pieces along with the celery and onions. Dice the potatoes into 1-inch cubes and mince the garlic. Finely chop the parsley for garnish later.
  2. In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onions, carrots, and celery, sautéing for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute.
  3. Add the cubed potatoes and canned chopped tomatoes to the pot, mixing everything together. Pour in enough vegetable broth to cover the veggies and stir in the thyme, oregano, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes.
  4. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. You can also use a regular blender, ensuring to vent the lid.
  5. Ladle the soup into bowls, garnish with chopped parsley, and add crème fraîche if desired. Serve with crusty bread for dipping.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

This soup is versatile; feel free to add seasonal veggies or spices based on your preference. Make ahead for easy meals throughout the week.

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