Hey there! Looking for a bright and flavorful soup that’s easy to make? This carrot, celery, and tomato soup is your new go-to recipe! It’s packed with garden goodness, perfect for a light lunch or a refreshing dinner.
| Servings | Total |
| 6 | 40mins |
Why Make Carrot Celery Tomato Soup?
This soup is a winner for a few reasons:
- Simple and Speedy: This recipe comes together quickly with minimal chopping and cooking time. It’s perfect for busy weeknights when you need a quick and tasty meal.
- Flavorful and Fresh: The combination of sweet carrots, savory celery, and tangy tomatoes creates a delicious and balanced flavor profile.
- Budget-Friendly: All the ingredients are affordable and readily available year-round.
- Healthy and Hearty: This soup is loaded with vitamins, minerals, and fiber. It’s light enough for a warm day but still satisfying enough for a meal.
What’s in Carrot Celery Tomato Soup?
This soup is made with a base of carrots, celery, and tomatoes. We’ll add some onion and garlic for extra flavor. To make it creamy, we can use some milk or even coconut milk.
What to Eat with Carrot Celery Tomato Soup?
This soup is delicious on its own, but you can also serve it with a side of crusty bread, crackers, or a simple green salad.
Is Carrot Celery Tomato Soup Healthy?
Absolutely! This soup is packed with good-for-you ingredients. Carrots are a great source of beta-carotene, which is important for eye health. Celery is a good source of vitamins A, C, and K, as well as potassium and fiber. Tomatoes are loaded with vitamin C and lycopene, an antioxidant that may offer health benefits.
Let’s Get Cooking!
Here’s what you’ll need to whip up this delicious soup:
Kitchen Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Directions:
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery and carrots and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer the soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).
Tips
- For a richer flavor, you can saute the onion, celery, and carrots in a little butter instead of olive oil.
- If you don’t have an immersion blender, you can transfer the soup to a regular blender to puree it. Just be sure to let the soup cool slightly first, and vent the lid while blending to prevent pressure build-up.
- This soup tastes even better the next day! So feel free to make a big batch and enjoy leftovers throughout the week.
Conclusion
This carrot, celery, and tomato soup is a delicious and easy way to enjoy the flavors of your veggies. It’s healthy, affordable, and perfect for a quick and satisfying meal. So give it a try and enjoy!
MORE RECIPES
Best Carrot Celery Tomato Soup
Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery and carrots and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).
FAQs
Q: Can I make this soup vegan?
A: Absolutely! Simply use coconut milk instead of dairy milk.
Q: How can I add more protein to this soup?
A: You can stir in some cooked shredded chicken, lentils, or white beans before serving.
I hope you find this Recipe informative. If you have any further questions please let me know!