• Kim Bresseleers

Mediterranean Carrot Tomato Soup

Looking for an easy soup with lots of vegetables? This mediterranean carrot-tomato soup is healthy, filling and delicious!

Mediterranean Carrot Tomato Soup

Servings: 4-5 persons

Preparation time: 35-45 minutes


3 shallots, finely chopped

2 cloves of garlic, finely chopped

8 carrots, sliced

400 grams (or 1 can) of diced tomatoes

1 tablespoon of vegetable oil

1 liter of water

3 vegetable stock cubes

2 tablespoons of herbs de Provence

1 teaspoon of garlic powder



Optional: 30 grams of vermicelli


  1. Heat the oil in a thick-bottomed pan and add the shallots. Fry them until golden brown.

  2. Add the garlic and carrots. Cook everything for 2-3 minutes. If necessary, add already a little water to prevent it from sticking.

  3. Then add the tomato cubes, stock cubes, water and all the herbs. Once it bubbles, reduce the heat slightly and let it cook for about 20-30 minutes.

  4. Mix the soup with a hand blender until smooth.

  5. Optional: Add the vermicelli and put the pot on a low heat for a few more minutes.

  6. Garnish with your favorite toppings and enjoy!


  • Ideas for toppings: fresh herbs, croutons, seeds, unsweetened (plant-based) yogurt or cream, ...

  • Can be kept in an air-tight container in the refrigerator for 2-3 days.

  • Download the recipe.

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