Tomato, Carrot and Basil Soup Soups

Tomato, Carrot and Basil Soup

Tomato purée, softened onion and carrot make a smooth, bright soup with a little natural sweetness and a clean basil finish. Cooking the tomato paste briefly in the oil gives the base a deeper savoury edge.

By Lionel 18 Aug 2026 50 min total In season in Western Europe · Aug 3 min read
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Ingredients

Preparation Steps

  1. Chop the vegetables

    Finely chop the onion and carrot. Peel and mince the garlic; tear the basil leaves.

  2. Build the base

    Warm the olive oil in a large saucepan over medium heat. Add the onion and carrot, then cook for 8 to 10 minutes, stirring often, until softened without browning. Add the garlic and cook for 1 minute, stirring, until fragrant and slightly darkened.

  3. Simmer the soup

    Stir in the tomatoes, vegetable stock, salt and ground black pepper. Bring to a gentle boil, lower the heat to maintain a quiet simmer, cover partly, and cook for 20 minutes until the carrot is completely tender.

  4. Blend and serve

    Take the pan off the heat and let the soup stand for 5 minutes so it is safer to blend. Add most of the basil, blend until smooth, then stir in the remaining basil and serve hot.

Recipe insights

Carrot texture after blending

Finely chopped carrot softens with the onion, then disappears into the blended soup. It rounds out the acidity of the tomato purée without added sugar and gives the finished soup more body. Let the carrot become fully tender before blending; any firm pieces can leave a grainy texture behind.
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Leftover storage

Keep cooled leftovers in a sealed container in the refrigerator for up to three days. Reheat slowly over low heat, stirring occasionally, until steaming hot.

Buy a soupmaker

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