Tasty Carrot & Tomato Soup

Tasty Carrot & Tomato Soup

This simple but tasty carrot & tomato soup is full of hearty nourishment and is perfect for an outdoor lunch or as part of an evening meal.
This soup is easy to cook in advance or over a campfire. With chunky bread, this soup recipe should satisfy eight hungry hikers. If you have a bigger group, then it's easy to scale the quantities.
Prep Time 20 minutes
Cook Time 1 hour
Course Lunch
Cuisine British, Camping
Servings 8 people


  • 3 tbsp avocado oil
  • 2 medium onions (chopped)
  • 2 stalks celery (chopped)
  • 8 oz potatoes
  • 2 1/2 lbs carrots
  • 5 bay leaves (note 1)
  • 156 ml tomato paste (1 small tin)
  • 1 1/2 lbs tomatoes (note 2)
  • 2 vegetable stock cubes
  • 1 tbsp sugar
  • 1/2 cup red wine
  • 1 cup water (note 4)


Crock Pot (note 3)

  • Pour the oil into the crock-pot, set it to "brown", and then add the onions and celery. The aim is to soften the vegetables not to brown them so make sure you stir regularly.
  • Next, add the potatoes and carrots. After a couple of minutes, add all of the other ingredients.
  • On the stew/soup setting, cook with the lid closed (but do not use the pressure cooker weight) for about 30 minutes.
  • Remove the bay leaves (easy if you've taken my advice and put them in a muslin bag. Now use a blender to process the soup. If you cook this outdoors then you may want to simmer for a little longer to make sure the vegetables are soft enough to mash with a fork.
  • Storing the soup is easy. It will last a couple of days in a fridge or a month frozen. If I plan to freeze the soup, I don't add the milk until reheating.
  • The final step is to add the whole milk and season with salt and pepper. Warm the soup and serve it with fresh crusty bread.


Note 1: trying to find bay leaves at the end of cooking can be a nightmare. It’s best to use a small muslin bag that can easily be found and fished out of the soup.
Note 2: Cherry tomatoes are a good option, but any tasty tomato will do. If you don’t have any garden fresh tomatoes, then use diced tin tomatoes.
Note 3: I like to use a crockpot, but any large saucepan with a lid will do, especially if it has a thick/heavy base. The Cooking time is a little different than the crockpot. Simmer for about 30 minutes with the lid on and then another 20 minutes of simmering with the lid off. As always, especially if you’re cooking over a campfire, avoid burnt ingredients by regular stirring and manage the heat of the fire.
Note 4: I use just enough water to cook the stew. After adding the milk, you may find the soup is thicker than you wanted. Simply add more water as required.
Keyword Easy, Make Ahead, Soup
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