Silky Smooth Tomato Soup Recipe – Garlic & Carrot Blend

Last Updated on 2 months by Neha Deshmukh

Silky Smooth Tomato Soup Recipe – Garlic & Carrot Blend

Hey everyone! There’s just something so comforting about a warm bowl of tomato soup, isn’t there? Especially on a chilly evening. I remember making this for the first time when my little one was sick, and it was an instant hit – a hug in a bowl, really. This isn’t just any tomato soup, though. We’re taking it up a notch with a lovely blend of garlic, carrot, and a touch of spice for a truly silky smooth experience. Let’s get cooking!

Why You’ll Love This Recipe

This tomato soup is seriously special. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. But the real magic is in the texture – it’s unbelievably smooth and creamy, without needing any cream! The subtle sweetness from the carrots balances the tang of the tomatoes beautifully, and the garlic adds a lovely warmth. It’s a family favourite, and I know it will become one of yours too.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 1 medium onion, sliced
• 1 medium carrot, chopped
• 2 tsp tomato paste
• 750 gm tomatoes (about 4-5 medium)
• 3 bay leaves
• A pinch of sugar
• 1 tbsp black pepper powder
• 750 ml hot water
• 2 stock cubes
• Chopped coriander for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties

You can use any olive oil you like, but I prefer extra virgin for its flavour. A lighter olive oil works well too if you prefer a more subtle taste.

The Importance of Ripe Tomatoes

Seriously, ripe tomatoes are key! They’ll give you the sweetest, most flavourful soup. If you’re using tomatoes that aren’t quite ripe, a little extra sugar can help balance the acidity.

Bay Leaves: Regional Variations & Uses

Bay leaves add a wonderful depth of flavour. In India, tej patta (Indian bay leaf) is often used, which has a slightly different aroma than the Mediterranean bay leaves. Either works beautifully! Don’t forget to remove them before blending.

Stock Cubes: Choosing the Right Flavor

Vegetable stock cubes are perfect for this recipe. Chicken stock cubes also work if you’re not vegetarian, adding a richer flavour. Just check the salt content – you might need to adjust the seasoning later.

Ingredient Spotlight: Black Pepper – Types & Heat

Freshly ground black pepper is always best, but pre-ground works in a pinch. Tellicherry peppercorns are my favourite – they have a lovely fruity aroma and a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pressure cooker over medium heat. Add the crushed garlic and sauté briefly – just until fragrant, about 30 seconds. You don’t want it to burn!
2. Add the sliced onions and chopped carrots. Sauté for 2-3 minutes, until they start to soften.
3. Stir in the tomato paste and cook for another minute, coating the vegetables evenly. This helps deepen the flavour.
4. Now, add the chopped tomatoes, bay leaves, a pinch of sugar, black pepper powder, hot water, and stock cubes. Give everything a good stir.
5. Close the pressure cooker lid and cook on medium heat for 3 whistles. Once it’s done, let the pressure release naturally – don’t force it!
6. Carefully open the cooker and, using a hand blender, blend the mixture until it’s beautifully smooth. For an extra silky texture, strain the soup through a fine-mesh sieve.
7. Reheat gently, tasting and adjusting the seasoning with salt, sugar, or pepper as needed. Finally, garnish with fresh coriander and serve!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavour base.
• Blending and straining are key for that super-smooth texture. Trust me, it’s worth the effort.
• If the soup is too thick, add a little more hot water until you reach your desired consistency.

Variations

• Vegan Tomato Soup Adaptation: This recipe is already naturally vegan! Just double-check your stock cubes to ensure they don’t contain any animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you like a little more heat, add a pinch of red chilli flakes along with the black pepper. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild warmth.
• Festival Adaptation: Tomato Soup for Winter Celebrations: During Lohri or Makar Sankranti, I sometimes add a swirl of homemade ghee to each bowl for extra richness and warmth. It’s a lovely touch!

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• Grilled cheese sandwiches – a classic pairing!
• A side of crusty bread for dipping.
• A fresh salad with a light vinaigrette.
• A sprinkle of croutons for added crunch.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it completely before reheating.

FAQs

What is the best type of tomato to use for this soup?

Roma tomatoes are great because they’re meaty and have fewer seeds, but any ripe tomatoes will work!

Can I make this soup ahead of time?

Absolutely! You can make it a day or two in advance and store it in the fridge. The flavours actually develop even more over time.

How can I adjust the thickness of the soup?

If it’s too thick, add more hot water. If it’s too thin, simmer it for a few minutes longer to reduce the liquid.

What can I serve with this tomato soup for a complete meal?

Grilled cheese, crusty bread, or a fresh salad are all great options!

Can I freeze leftover tomato soup?

Yes, you can! Just make sure to cool it completely before freezing in an airtight container.

Enjoy your delicious, silky smooth tomato soup! I hope it brings you as much comfort as it brings my family. Let me know in the comments how it turns out for you!