Cozy up with a bowl of this creamy tomato carrot soup. It makes a delicious lunch or light dinner and tastes great with grilled cheese. It’s easy to make with just a few simple ingredients, and it’s ready in just 30 minutes!
This tomato soup with carrots is creamy, smooth, and naturally sweet, with the carrots adding a mellow depth that makes it feel extra comforting. It’s a vibrant twist on classic tomato soup—rich and velvety, but not heavy—and the kind of recipe that reminds me why homemade soup is always worth it. Simple ingredients come together into something far more flavorful than anything from a carton.
The carrots soften and blend seamlessly into the tomatoes, giving the soup a thicker, more substantial texture that’s perfect for lunch or a light dinner. A touch of cream rounds everything out, balancing the tomatoes’ acidity and making each spoonful silky and satisfying. Finished with fresh basil or parsley, it tastes bright, cozy, and deeply familiar.
I usually serve this with a sandwich or grilled cheese, and it’s especially good topped with grilled cheese croutons when I want something a little fun. It’s an easy, reliable soup I make again and again—simple, comforting, and full of flavor.
Tips for making the best tomato carrot soup
This soup is simple to make but here are a few tips to make sure it’s a success:
- Make sure to season it well with salt and pepper. The seasoning is key to a tasty soup!
- Be careful when transferring the hot soup to the blender, and use a ladle if necessary.
- If you’re using a regular blender, you may need to work in batches.
- Use a nice quality canned tomato for a great-tasting soup!
- The best soups are always made with bone broth. It’s easy to make and stores well in your freezer. If you don’t have bone broth, you may want to add a little more salt, pepper, and cream to make the soup taste a little richer.
What to serve with tomato carrot soup
Enjoy this creamy carrot tomato soup on its own as a light lunch or dinner, or pair it with your favorite sandwich or salad for a more substantial meal. In the pictures, I serve it with sliced baguette topped with melted cheese and herbs.
Sandwiches that taste great with soup
- Grilled Cheese and Apple Sandwich with Sriracha Butter
- Best Bacon Sandwich with Caramelized Onions
- Porchetta Sandwich
Tomato Carrot Soup Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 4 medium carrots (sliced)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed )
- ▢ 2 cups chicken stock (or vegetable stock)
- ▢ 28-ounce can crushed tomatoes
- ▢ 1-2 teaspoon salt (see notes)
- ▢ 1 teaspoon dried thyme
- ▢ ½ cup cream
- ▢ Minced basil or parsley (to serve)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrots and onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute more. 2 tablespoons olive oil, 4 medium carrots, 1 medium onion, 4 cloves garlic
- Add the tomatoes, stock, salt, and thyme and bring the pot to a boil. Lower the heat and simmer, uncovered, for 10 minutes, until the carrots are soft. 2 cups chicken stock, 28-ounce can crushed tomatoes, 1-2 teaspoon salt, 1 teaspoon dried thyme
- Working in batches, blend the soup until it’s smooth then return it to the pot. (You can also use an immersion blender.)
- Stir the cream into the soup then season to taste with extra salt and pepper, if needed. ½ cup cream
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Cozy soup recipes
Roasted Garlic Soup – Rich and Creamy
Broccoli Cheese Soup
Cozy Celery Soup
Mexican Quinoa Soup
Tomato Carrot Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 4 medium carrots , sliced
- 1 medium onion , chopped
- 4 cloves garlic , smashed
- 2 cups chicken stock , or vegetable stock
- 28-ounce can crushed tomatoes
- 1-2 teaspoon salt , see notes
- 1 teaspoon dried thyme
- ½ cup cream
- Minced basil or parsley , to serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrots and onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute more. 2 tablespoons olive oil, 4 medium carrots, 1 medium onion, 4 cloves garlic
- Add the tomatoes, stock, salt, and thyme and bring the pot to a boil. Lower the heat and simmer, uncovered, for 10 minutes, until the carrots are soft. 2 cups chicken stock, 28-ounce can crushed tomatoes, 1-2 teaspoon salt, 1 teaspoon dried thyme
- Working in batches, blend the soup until it’s smooth then return it to the pot. (You can also use an immersion blender.)
- Stir the cream into the soup then season to taste with extra salt and pepper, if needed. ½ cup cream
