This smoky carrot and tomato soup with courgette is a real family favourite. It has a deep, smoky paprika flavour and comes loaded with plenty of vegetables. Robust enough to serve as a main with crusty bread or in smaller portions for lunch or appetisers.
Try dunking some jalapeño cheese bread into it or serve a sandwich alongside for a substantial lunch - my favourites are egg mayo and cheese savoury or my chilli cheese toastie.
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Why You'll Love This Soup Recipe
- Flavour: Naturally sweet carrot, courgette and tomato blend wonderfully with rich & smoky paprika and chorizo. It's a bowl with plenty of flavour depth.
- Deeply comforting: Cosy & comforting like tomato soup but the addition of extra veggies, chorizo and paprika liven things up significantly.
- Versatile: It works as a light lunch, a starter or even a main meal serves with hunks of crusty bread.
- Adaptable: Make it veggie & vegan friendly by omitting the chorizo and adding in a dash more paprika.
Jump to:
As is often the case with favourite recipes, they just evolve over time and you don't think too hard about them. I'd been making this courgette, carrot and tomato soup for around 5 years before I thought to include it on LittleSugarSnaps. To this days, it's still a regular in my house.
If you like soup with courgette don't miss my tomato, courgette and fennel soup. And if you are a carrot fan I got a great recipe for carrot & lentil soup to entice you.
Ingredients Notes
- Paprika: Make this soup with sweet and mild paprika to add rich depth of flavour. I particularly enjoy using Hungarian paprika.
- Chorizo: Use either charcuterie-style dry cured chorizo or fresh chorizo. As it is being cooked the choice is yours.
- Tomatoes: Tinned chopped tomatoes and tomato puree work a treat in this recipe for tomato and carrot soup. If you only have tinned plum tomoatos I recommend copping them before adding to the pan.
- Oregano: Fresh oregano is ideal but if you cannot get hold of it, use 2-3 teaspoon of dried oregano instead.
How to Make Carrot and Tomato Soup (Step-By-Step Instructions)
- Step 1: Chop the onion & chorizo and fry in oil for 5 minutes until soft. Add minced garlic and cook for another minute.
- Step 2: Finely grate the carrot and courgette. Add to the pan and cook until it begins to soften.
- Step 3: Add the paprika, chopped oregano and seasoning. Cook for 1 minute.
- Step 4: Pour in the tomatoes, tomato puree and stock. Put a lid on the saucepan and simmer for 20-25 minutes.
Expert Tips
- Use a food processor: It makes short work of grating the carrot and courgette.
- Make in advance: The flavour of this tomato, carrot and courgette soup continues to develop so if possible, make it in advance and reheat when required.
- Adjust seasoning: Before serving taste your soup and adjust the seasoning to taste. Some stocks are saltier than others so use the amounts listed in the recipe as a starting point.
Frequently Asked Questions
Yes, you can. Pick very ripe tomatoes and chop them finely or pulshe them in a food processor. Just may also prefer to blanche them to remove the skin.
You can substitute some of the mild paprika for hot paprika, but I would advise using no more than 1 teaspoon of hot paprika to avoid adding too much heat to your soup.
Yes, it can. However, I advise frying the onion and chorizo until soft before adding them to the bowl of your slow cooker along with the other ingredients. This will help build up the flavour. Cook your soup on high for around 3 hours.
Serving Suggestions
This carrot and tomato soup with courgette begs to be topped with a few goodies to transform the presentation. Here are a few ideas:
- Chorizo: Either thinly sliced or cubed and fried.
- Fried courgette slices.
- Crumbled feta
- Crunchy croutons
- Fresh oregano
Variations
- Vegan tomato, carrot and courgette soup: Just omit the chorizo. It's that simple.
- Add beans: A tin of black beans helps boost the protein level in this hearty soup.
- Swap the herb: Can't find oregano? Thyme is a great alternative.
- Make it creamy: Swirl 3 tablespoons of cream into the soup just before serving.
More warming soup recipes
Have you made this recipe for carrot, tomato and courgette soup? Please let me know if you enjoyed it by leaving a review below.
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📖 Recipe
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Carrot and Tomato Soup
Ingredients
- 1 Onion medium
- 75 g Chorizo
- 2 Garlic cloves
- 300 g Carrot
- 300 g Courgette
- 400 g Tin chopped tomatoes
- 1 tablespoon Paprika sweet & mild
- 2 tablespoon Fresh oregano
- 2 tablespoons Tomato puree
- 1 Litre Vegetable stock
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Finely chop the onion & chorizo and fry in a large saucepan with 1 tablespoon olive oil until the onion begins to soften.
- Mince or crush the garlic cloves and add to the pan.
- Grate the carrot and zucchini finely. (Using a food processor is the quickest and easiest way to do this). Add to the pan and cook for 5 minutes, until the vegetables begin to soften slightly.
- Add the paprika, oregano (chopped), salt & pepper. Stir in and cook for 1 minute.
- Pour in the tinned tomatoes along with the tomato puree and the stock. Bring to a simmer, cover with a lid and let cook for 20 minutes
- Taste and adjust the seasoning as desired.
- Serve immediately or let cool and store (covered) in the fridge for up to 3 days.
Notes
- Use a food processor: It makes short work of grating the carrot and courgette.
- Make in advance: The flavour of this tomato, carrot and courgette soup continues to develop so if possible, make it in advance and reheat when required.
- Adjust seasoning: Before serving taste your soup and adjust the seasoning to taste. Some stocks are saltier than others so use the amounts listed in the recipe as a starting point.
- Vegan tomato & carrot soup: Just omit the chorizo. It's that simple.
- Add beans: A tin of black beans helps boost the protein level in this hearty soup.
- Chorizo- either thinly sliced or cubed and fried.
- Crumbled feta.
- Crunchy croutons.
- Fresh oregano.
Autumn says
I got a yellow squash from a librarian and some carrots from a flower farmer and I desperately looked online for something to do with them and thank god I did. This was the best thing I’ve ever cooked with my own two hands — I unfortunately couldn’t find chorizo, so I swapped it out for Italian salami, but it was still so lovely and warm and rich. This morning the air smelled like autumn and the world is good the world is good the world is good.
Jane Coupland says
Thankyou Autumn - it's the perfect soup for the changing of the seasons from warm sunny days to cooler ones. It's always been a family favourite - all of my household enjoy this one.
Doug says
Made this when we had COVID and we were craving for a soup, but only had limited fresh food in the house. We’d carrots and courgettes, onion and garlic harvested before we fell ill from our allotment and a stump of chorizo. It was AMAZING! I made it in our soup maker just topping up to max rather than the liquid amounts as precisely listed here - I made it chunky then blended it a little to give it a hybrid texture. You are a genius - it was the only thing we enjoyed all day. I confess I added a splash of Sherry, a dash of Worcestershire Sauce and a very light sprinkle of mild chilli powder.
Jane Saunders says
Ah Doug, thanks so much. It remains one of our family favourites - just so hearty and comforting. Thanks so much for taking the time to comment and I wish you a speedy recovery!
Jillian says
Hearty and delicious soup.
Jane Saunders says
thanks so much - glad you enjoyed it.
Rosy B says
I've only just discovered your site - thank goodness for courgette glut which led me to this recipe. Husband and I loved it so I'll definitely be making more.
Jane Saunders says
Thankyou Rosy for your lovely feedback. My daughter absolutely loves this soup and frequently asks for it. She normally hates courgette!
sheenam | thetwincookingrproject says
Looks so hearty and comforting!! Love the colour. Trying this recipe for sure.
Jane Saunders says
Thanks Sheenam. I hope you enjoy it.
Betty says
This is perfect for the changing seasons! I love the smoky flavour of paprika, can’t wait o try this!
Jane Saunders says
Thanks Betty - I hope your tastebuds back my family up and declare it a favourite.
Britni says
Im so excited for fall weather because it means it is soup time. Thank you
Jane Saunders says
Me too - bring on the vats of soup.
Renee Goerger says
I love paprika and I love this soup. It's got a great balance of flavor and that color is amazing!!
Jane Saunders says
Thankyou Renee. I do like bright food and the paprika just boosts the red nature of this soup.