Creamy Carrot Tomato Soup: Comfort Food at it’s Finest!

Remember when you were a kid, walking home from school in the rain and you came in the front door and your mom had tomato soup and grilled cheese waiting for you? I do. But the tomato soup was from a can, comforting yes… delicious? Well…maybe when you were a kid it was. But we are grown ups now and need soup that is a little…how shall I say…more refined. So get ready to kick it up a notch…or ten… with this Creamy Tomato Carrot Soup.(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Creamy Carrot Tomato Soup: Comfort Food at it's Finest!

The Process:

Soup should begin with the freshest ingredients.


Start with the freshest juiciest tomatoes you can find. Then dice…


…and dice, and dice some more! Yep, it’s a lot of tomatoes.

Time Saving Tip:

If dicing by hand  is just too much you can put 2-3 tomatoes at a time into the food processor and give a whirl, saving your self some time! Instead of using a lot of sugar to cut the acidity of the tomatoes I opted to use only 1 tablespoon because I let sweet carrots to do the job instead!
To add a cheesy flavor I use an old soup trick, I cut the rind off a wedge of parmesan and put it in the soup as it simmers. The rind melts, adding flavor but stays in one piece. It is removed and discarded before blending the soup. (To see a tear free way to chop an onion, watch a 90 second video here)
Creamy Carrot and Tomato Soup from The Organic Kitchen
Creamy Carrot and Tomato Soup from The Organic Kitchen
You can carefully blend soup in portions in the blender or use an immersion blender to blend right in the pot. Once blended strain out the skin and seeds. Don’t skip this step! Just place the screen colander over and bowl and use the back of a ladle to push the soup through the screen, discarding the solids.

Creamy Carrot and Tomato Soup from The Organic Kitchen

Maldon’s Flaked Sea Salt and Herbs de Provence spice this soup up. Herbs de Provence are a combination of savory, thyme, lavender, rosemary and fennel and is perfect for use in soups, on vegetables, chicken and beef.This recipe calls for Cayenne pepper. Always start with a small amount and add more if needed. Keep in mind that different brands of Cayenne pepper can vary in intensity. I have added a 1/4 tsp and not even felt the heat, and other times added the same amount and had it knock my socks off. If you ever over do it, just add a little more half and half or cream  to cut the heat.
Creamy Carrot Tomato Soup: Comfort Food at it's Finest!

The Recipe: Creamy Carrot Tomato Soup

You will need a stock pot, a screen colander an immersion blender  or blender. I love my Blendtec. If a new Blendtec Blender just isn’t in the budget you may wish to consider a factory recertified Blendtec for about half the price of new! I have one and love it! See the Factory Re-certified Blendtec Total Blender Classic Series.

5 from 3 votes
Creamy Carrot Tomato Soup: Comfort Food at it's Finest!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A creamy dreamy comforting soup made from scratch! Freezes beautifully. Dairy free option below.

Course: Soup
Cuisine: American
Keyword: dairy-free recipe, easy dinner recipe, easy lunch recipe
Servings: 8 servings
Author: Linda Spiker
  • Dairy free option: skip the Parmesan and use coconut milk instead of cream or half and half
  • 8 large carrots peeled and sliced (1/4 inch thick)
  • 5 lbs of the biggest juiciest tomatoes you can find diced (or place in food processor)
  • 3 cloves garlic minced
  • 1 yellow onion chopped
  • 1 Tablespoon brown sugar
  • 1/3 cup cream or half and half or coconut milk if you are dairy free
  • Rind of Parmesan cheese skip if you are dairy free
  • 2 teaspoons Herbs de Provence
  • ¼ - ½ tsp cayenne pepper depending on how much of a kick you want
  • Sea salt and pepper to taste
  • 4 Tablespoon butter
  • ½ cup freshly grated Parmesan cheese (for topping)
  • Packaged crispy onions
  • Olive oil
  1. Place sliced carrots, 2T butter and 1 tablespoon olive oil in large stock pot and sauté on medium heat for 10 minutes.
  2. Add chopped onions and another tablespoon olive oil and sauté for five more minutes. Vegetables should now be soft.
  3. Add minced garlic, sugar, Herbs de Provence and tomatoes.
  4. Cut the rind off a Parmesan wedge, place rind in center of soup mixture. The rind will not dissolve and will be removed later.
  5. Cover and allow to simmer for 25 minutes.
  6. Remove rind with a large spoon and discard.
  7. Place tomato carrot mixture in blender or use a hand blender to blend till smooth. Depending on the size of your blender, you may need to divide to blend.
  8. Place a screen colander over large bowl.
  9. Using a soup ladle scoop three ladlefuls of soup into screen colander, then use the back of the ladle to push soup through the screen, straining out all the skin and seeds. Do not skip this step!
  10. Discard the solids and repeat till all soup is strained. Return strained soup to pot, add cream, cayenne pepper and remaining butter, reheat.
  11. Salt and pepper to taste.
  12. To serve: pour into bowls and top with Parmesan and crispy onions (the onions are not gluten free)


Serve with the my gourmet grilled cheese and you should feel pretty comforted! Please take a look around my website and leave comments or questions.

This soup freezes beautifully. Thaw a day ahead, reheat and serve.


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29 thoughts on “Creamy Carrot Tomato Soup: Comfort Food at it’s Finest!

  1. I made this soup over the weekend. It was delicious. It was my first time making a carrot tomato soup and only because I had the two vegetables old and wrinkly. This soup was able to extract so much flavor. I did one thing different, that I added a couple of cups of water. I will continue to do that because even with the water the soup was really thick and hard to press through the sieve. I also added half and half for my son’s portion and it was just so yummy.

  2. Hi Linda ! Delicious and healthy recipe of carrot and tomato soup you have shared. It is so easy to prepare and my mouth is watering just looking at it. Thanks for sharing this delicious soup recipe.

  3. I am very glad to read this tomato recipe because I love tomatoes. I am super excited to make this recipe for me. This is an excellent post Thanks for sharing it. Keep sharing more yummy recipes.

  4. I made this last night with the rest of the ripe tomatoes from my garden. It was delicious–thank you!

    I ended up saving the strained solids and added some olive oil, salt, and pepper to make a yummy spread for crusty bread.

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