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Carrot and tomato soup with toast dippers recipe

Carrot and tomato soup with toast dippers recipe

24 ratings

A quick, easy and healthy veggie soup recipe – made with carrots and tinned tomatoes – to serve children for lunch or tea. They'll love dipping the ciabatta toasts in and you'll love that they are eating lots of vegetables. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 259 calories / serving
  • Healthy
  • Vegetarian


  • 1 red onion, roughly chopped
  • 1½ carrots, roughly chopped
  • 1 stick celery, roughly chopped
  • 400g tin chopped tomatoes
  • 1 low-salt vegetable stock cube, made up to 500ml
  • 1 ciabatta roll, toasted and cut into strips
  • handful wild rocket
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    18g 20%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 44.2g Protein 8.9g Fibre 7.4g


  1. Add the onion, carrot, celery, tinned tomatoes and stock to a saucepan, bring to the boil and simmer for 15 mins until the vegetables have softened. Blend with a stick blender until smooth. 
  2. Divide the soup between 2 bowls, top with rocket and serve with the ciabatta toast dippers.

See more Kids lunch box recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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