This easy carrot and tomato soup is vibrant, comforting, and packed with goodness. Using tinned chopped tomatoes keeps it quick and convenient, while the carrots give it a naturally sweet flavour that makes it perfect for lunch or a light dinner.
Why You’ll Love This Recipe
- Quick and easy — ready in around 25 minutes in your soup maker.
- Uses simple, budget-friendly ingredients.
- Freezes great for batch prep.
- Naturally vegetarian and gluten-free.
What You Need
For exact ingredients and quantities, see the recipe card at the bottom of the post.
Carrots
They add natural sweetness and body to the soup. No need to peel if they’re well scrubbed.
Chopped Tomatoes
Use one or two tins of good-quality chopped tomatoes. They create a rich tomato base without needing fresh tomatoes. I used two 400g tins of chopped tomatoes with about 300g of carrots. It came out quite thick, so I added a bit of hot water at the end of the smooth soup cycle to loosen it up. If you prefer a thinner soup, you could just use one tin of tomatoes and bump the carrots up to around 400g instead.
Celery
One stick, finely chopped, it brings gentle savoury flavour and helps round out the taste.
Onion & Garlic
A classic combination for depth of flavour.
Tomato Purée
Intensifies the tomato flavour.
Dried Herbs
Basil or oregano both work well; or use Italian seasoning for an easy blend.
Olive Oil or Butter
For sautéing and adding a little richness.
Vegetable Stock
Use a stock pot, cube, powder, or, homemade.
Salt & Pepper
Season to taste before blending.
Optional Additions
A splash of cream or a drizzle of olive oil before serving for extra richness.
How To Make It
If your soup maker has a sauté function start by heating up a little oil or butter before adding the onion and garlic. Cook it for a few minutes. If it doesn’t, you can either add it straight to the soup maker (my typical method these days!) or sauté it seperately in a pan.
Next, add the chopped carrots, tins of chopped tomatoes, tomato purée, herbs, and vegetable stock up to the MAX line. Give everything a good stir.
Select the smooth soup setting. Most soup makers will run for around 25 to 30 minutes.
When the cycle finishes, taste and adjust the seasoning. If the soup is too thick pour in some hot water or more stock to thin it out to your preferred consistency.
Serve hot with crusty bread or a grilled cheese sandwich.
Tips
- For a creamier texture, add a small potato.
- Add a pinch of chilli flakes or smoked paprika for a little heat.
- Freeze in portions for up to 3 months.
More Soup Maker Recipes
I hope you enjoy this carrot and tomato soup, for more soup maker recipes, check out the following for inspiration:
- Carrot and Coriander Soup
- Carrot and Sweet Potato Soup
- Carrot and Parsnip Soup
- Easy Tomato Soup
- Tomato and Basil Soup
- Tomato and Lentil Soup
- Celery and Tomato Soup
- Spicy Tomato Soup
Carrot and Tomato Soup (in a Soup Maker)
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Ingredients
- 1 onion chopped
- 2 garlic cloves chopped
- 1 stick celery chopped
- 300 g carrots chopped
- 800 g chopped tomatoes* (2 x 400g tins)
- 1 tbsp tomato purée
- 600 ml vegetable stock** approx
- 1 tsp dried basil or oregano
- Salt and pepper to taste
Instructions
- Optionally sauté the onion, celery, and garlic if your model allows. Cook for 2–3 minutes until softened.
- Add the carrots, chopped tomatoes, tomato purée, herbs, and vegetable stock up to the MAX line.
- Select the smooth soup setting.
- When finished, taste and adjust seasoning. If the soup is too thick add some hot water and stir it in/blend it, to your preferred consistency.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.