Carrot Tomato Soup Recipe

I make a fast, flavorful Carrot Tomato Soup from a handful of pantry staples that hides my secret ingredient and delivers an unexpected punch of flavor.

I love this Carrot Tomato Soup because it feels familiar but then catches you off guard, like when a song you loved years ago suddenly hits a new note. It’s the kind of soup everyone asks for seconds of, quick to make when you’re down, and yes it has my secret ingredient, smoked paprika, that smoky little lie that makes people ask whats in it.

Bright carrots give it sweetness, the color alone makes you stop scrolling. I’ll never get tired of the way a single pinch can flip comfort into curiosity, and somehow feel a little grown up too.

Ingredients

• Carrots: Sweet, crunchy, full of fiber and beta carotene that converts to vitamin A.
• Tomatoes: Brightly acidic, give vitamin C, umami, and balance sweetness with tang.
• Olive oil: Adds healthy monounsaturated fats, silkiness and helps carry flavor.
• Garlic: Punchy aromatic, contains compounds that add savor and subtle health perks.
• Smoked paprika: My secret smoky warmth that deepens flavor, adds color and slight sweetness.
• Heavy cream or coconut milk: Makes soup lush and creamy, adds fat for better mouthfeel.
• Basil or parsley: Fresh herbs brighten and add herbaceous lift, parsley is more grassy.
• Onion: Onions build a sweet savory base when cooked, giving sugars and depth.
• Broth: Vegetable or chicken broth adds body, saltiness and umami without overpowering.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion roughly chopped
• 3 cloves garlic minced or smashed
• 1 lb (about 4 medium) carrots peeled and chopped
• 28 oz canned whole tomatoes with juices (or about 2 lbs fresh tomatoes chopped)
• 1 tbsp tomato paste
• 4 cups vegetable broth or chicken broth
• 1 tsp granulated sugar or 1 tbsp honey
• 1 tsp smoked paprika my secret ingredient
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream or canned coconut milk optional
• 1 tbsp balsamic vinegar or lemon juice
• 2 tbsp chopped fresh basil or parsley

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat, add the roughly chopped onion and a pinch of salt and cook until soft and starting to brown, about 5 to 7 minutes, stirring now and then.

2. Add the minced or smashed garlic and cook about 30 seconds until fragrant but dont let it burn.

3. Stir in the chopped carrots, 1 tbsp tomato paste, 1 tsp smoked paprika (my secret ingredient) and the thyme; cook and stir 2 to 3 minutes so the tomato paste and spices bloom and coat the veggies.

4. Add the canned whole tomatoes with their juices (or the chopped fresh tomatoes) and 4 cups vegetable or chicken broth, crush the canned tomatoes with your spoon as they go in, then add 1 tsp granulated sugar or 1 tbsp honey, 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

5. Bring to a simmer, lower the heat and let simmer uncovered until the carrots are very tender, about 20 to 25 minutes. If you want deeper flavor you can roast the carrots first but this is fast and tasty.

6. Turn off the heat and puree the soup until smooth with an immersion blender, or carefully transfer in batches to a blender (cover with a towel to avoid splatters) and blend until silky. If you prefer very smooth soup, push it through a fine mesh sieve back into the pot.

7. Return to low heat and stir in 1/2 cup heavy cream or canned coconut milk if using, warm gently for 2 to 3 minutes but dont boil so the cream stays smooth.

8. Stir in 1 tbsp balsamic vinegar or lemon juice to brighten the flavors, taste and adjust seasoning with more salt, pepper or a little extra honey if it needs balancing.

9. Remove from heat, fold in 2 tbsp chopped fresh basil or parsley, ladle into bowls and serve with an extra drizzle of cream or a few basil leaves on top.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, for sautéing and simmering
2. Chef’s knife and cutting board for chopping veggies
3. Wooden spoon or sturdy spatula for stirring and scraping
4. Measuring cups and spoons
5. Can opener for the tomatoes
6. Immersion blender or regular blender (cover with a towel)
7. Fine mesh sieve if you want a super silky soup
8. Ladle for serving
9. Kitchen towel to cover the blender so it dont splatter

FAQ

Carrot Tomato Soup Recipe Substitutions and Variations

• 2 tbsp olive oil: if you’re out try avocado oil (same smoke point, neutral) or grapeseed oil, or use unsalted butter for a richer flavor
• 1/2 cup heavy cream or canned coconut milk: swap with half and half plus a tablespoon melted butter, or whisk in plain Greek yogurt at the end to avoid curdling, or use cashew cream (soaked cashews blended with water)
• 1 tsp smoked paprika my secret ingredient: use 1/2 tsp chipotle powder for smoke and heat, or sweet paprika plus a pinch of smoked salt, or ancho chili powder for a milder smoky warmth
• 4 cups vegetable broth or chicken broth: replace with low sodium chicken broth, or mushroom broth for extra umami, or simply water plus 2 teaspoons bouillon or 2 bouillon cubes

Pro Tips

1. Caramelize the onions longer. Let them get deep golden, even a little sticky on the edges (12–15 minutes if you can), it adds real sweetness and depth, dont rush this step.

2. Roast the carrots first for a more intense flavor. Toss with a little oil and salt and roast at high heat until edges are browned, then add them to the soup — it concentrates the sugars and gives a nice caramelized note.

3. Really bloom the tomato paste and spices. Cook the paste until it darkens and smells nutty, stir in the smoked paprika and thyme and toast for a minute, then deglaze with a splash of broth so none of the browned bits are wasted.

4. Taste and balance at the end. After blending, adjust with balsamic or lemon to brighten, and a touch of honey if it needs smoothing. Add the cream only at the end and warm gently, dont let it boil or it can split.

5. Make it ultra-silky and safe to blend. Blend while slightly cooled and cover the blender with a towel to avoid splatters, or use an immersion blender in the pot and for the ultimate smoothness push the soup through a fine mesh sieve.