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Tomato, Carrot and Dill Soup - creamy, garlicky & delicious! This soup was a best seller when I worked in catering and a personal favourite! #tomato #carrot #dill #soup #souprecipes #tomatorecipes #carrotrecipes #vegetarianrecipes #vegetarian #vegetablesouprecipes #vegetablesoup
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5 from 21 votes

Tomato, Carrot and Dill Soup

This delicious Tomato, Carrot and Dill Soup has a luxurious creamy, garlicky undertone to the tomato, carrot and dill flavours.
Course Appetiser, Light Lunch, Starter
Cuisine British
Keyword carrot, soup, Tomato
Servings 8
Author Camilla Hawkins


  • 1 tbsp olive oil
  • 25 g / 1oz butter
  • 1 large onion, finely chopped
  • 4 Cloves garlic (large), crushed crushed
  • 2 celery stalks, finely chopped
  • 500 g / 1lb 2oz carrots, roughly chopped
  • 2 400 g tins good quality Italian chopped tomatoes
  • 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
  • 150 ml / 6floz single cream small pot
  • 15 g / ½ oz dill, finely chopped chopped
  • freshly ground salt and pepper

Garnish (optional)

  • Extra single cream to drizzle
  • Extra Dill fronds


  • Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.
  • Add the carrots and gently fry for another 2 minutes stirring constantly.
  • Add the tins of tomatoes.
  • Make up the stock with boiling water and add to the pan.
  • Bring to the boil and simmer for 25 minutes.
  • Add the chopped dill and season.
  • Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).
  • Pour the soup back into the pan and stir in the cream.
  • Adjust the seasoning if necessary.
  • Bring back to serving temperature.
  • Garnish with a swirl of cream and a sprig of fresh dill and serve with crusty bread.