Creamy Tomato and Carrot Soup

Prep Time 15 min Cook Time 5 hr, 30


  • 10 vine ripened tomatoes (or 6 cups tomatoes) peeled and rough chopped
  • 4 cups veggie broth
  • 3-4 garlic cloves minced
  • 1 small onion diced
  • 1 medium carrot diced
  • 2 celery stalks diced
  • 2 cups almond milk
  • 4-6 basil leaves
  • 2 T arrowroot
  • salt to taste


  1. Throw the veggie broth, tomatoes, carrot, celery, garlic, onion and salt into the crock pot and cook on high for at least 5 hours.
  2. Once the soup is done, add the milk and basil the blend with an immersion blender .
  3. You can also transfer the mixture into a blender and blend that way.


Recipe Notes

If the soup seems a little on the thin side, feel free to add some arrowroot to thicken it up. We added about 2 tablespoons. We got about 5 servings out of ours. You can serve immediately or refrigerate for later. The soup is also freezable. Enjoy!

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