Warm up with Jacqueline’s tomato and carrot soup recipe

Nutritious and packed with flavour, Jacqueline Alwill's tomato and carrot soup recipe is sure to warm you up on a cold winter's night.

Girl holding bowl of Tomato Soup

There’s nothing like a nourishing soup to warm you up on a cold winter’s night. That’s why we love Jacqueline Alwill’s comforting tomato and carrot soup recipe.

“Tomatoes and carrots are rich in antioxidants, in particular beta-carotenes and lycopene. Beta-carotenes are the building blocks of vitamin A, which is important for good vision and reducing inflammatory skin conditions such as eczema or acne. Consuming adequate amounts of lycopene has been shown to lower the risk of developing colon, breast, prostate, lung or skin cancers. It also decreases the risk of macular degeneration, which is responsible for loss of vision, and lowers the risk of developing heart disease. An awesome list of benefits!”


GF / F option / SF / v / vg option
Serves 4


1 tablespoon coconut or grapeseed oil

1 large onion, roughly chopped

2 garlic cloves, sliced

4 large carrots, roughly chopped

1 x 400 g (14 oz) tin of chopped tomatoes, or fresh tomatoes (blanched, peeled, seeded and chopped)

750 ml (26 fl oz/3 cups) vegetable stock

teaspoon Celtic sea salt

freshly ground black pepper

Serve with chopped basil or oregano, Greek-style yoghurt and a few chopped baby tomatoes.


  1. Warm the oil in a saucepan on a medium heat. Once hot, add the onion, garlic and carrots. Cover with a lid and allow the vegetables to sweat for approximately 6–8 minutes, stirring occasionally.
  2. Add the tomatoes, stock, salt and a few grinds of pepper, then replace the lid and bring the soup to the boil. Immediately reduce the heat to a simmer and cook with the lid off for a further 45 minutes, so the flavours intensify as the soup reduces. Give it a stir every few minutes.
  3. Take off the heat and allow to cool slightly before blitzing in a blender or food processor until smooth.
  4. Gently reheat the soup, if required, before serving topped with a spoonful of yoghurt, chopped tomatoes and a sprinkling of herbs.

Jacqueline Alwill, Seasons To Share

Recipe and image from Seasons to Share by Jacqueline Alwill (Murdoch Books) $39.99, available in bookstores and online.

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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.