Creamy Carrot & Tomato Soup Recipe
Creamy Carrot & Tomato Soup Recipe photo by Taste of Home
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Creamy Carrot & Tomato Soup Recipe

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I often double this recipe and freeze half, so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups peeled and shredded carrots (4 to 5 medium carrots)
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup minced fresh basil
  • 3 tablespoons minced fresh parsley
  • 3 cups reduced-sodium tomato juice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain Greek yogurt
  • Additional plain Greek yogurt, optional
  • Additional torn fresh basil, optional

Nutritional Facts

1-1/4 cups: 225 calories, 12g fat (6g saturated fat), 23mg cholesterol, 683mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.


  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth.
  2. In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.
  3. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil.
  4. Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving. Yield: 4 servings.
Originally published as Creamy Carrot & Tomato Soup in Taste of Home February/March 2017

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curlylis85 User ID: 3166950 261558
Reviewed Feb. 19, 2017

"Really bright flavor and creamy texture! I appreciate that it's a creamy soup without needing heavy cream."

dublinlab User ID: 1682119 260650
Reviewed Feb. 1, 2017

"It was very good, the yogurt really toned down the tomato flavour. I didn't add the flour, it was really thick after l blended it. Lovely colour. A very nice starter for dinner. Janet. VFE"

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