Creamy Tomato and Carrot Soup (Vegan)

Melissa King Recipes, Soups

Creamy Tomato and Carrot Soup.  I love tomato soup. Back in the day, I used to really love Campbell’s tomato soup. You know the kind in the can that is loaded with sodium?

I used to bring one to work at least once a week. So I tried to create a homemade creamy tomato soup that is much tastier and with less sodium.

 

creamy tomato and carrot soup

 

Even though my creamy tomato and carrot soup tasted very much like tomato soup, the color of the carrot came out more than the tomato.

As I am writing this post, I am enjoying a bowl of this for lunch with a gluten free corn muffin as a side.  Yum!

 

Creamy Carrot and Tomato Soup

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

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Creamy Tomato and Carrot Soup

Creamy Tomato and Carrot Soup

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Prep Time 15 min Cook Time 5 hr, 30

Ingredients

  • 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

Instructions

  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.

by

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!

 

Creamy Carrot and Tomato Soup

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53 thoughts to “Creamy Tomato and Carrot Soup (Vegan)”

      1. Ewww... Um, you don't want to use canned tomatoes. The acidic nature of tomatoes breaks down the inner lining of the can and you get yucky chemicals in your body.
        Reply
  9. Ok, just double checking but the broth goes into the crock with the vegetables and that all cooks for 5 hours, right? Without fluid I'm having visions of chunks of tomato baked or burnt onto the bottom of my crock pot.
    Reply
  10. I looove tomato soup! Guilty of Campbell's also. Is there a specific reason to peel the tomatoes if it will all be blended at the end anyway? Would keeping the peel on change the taste at all? Want to make this today!! Yumm :)
    Reply
    1. I don't think it will change the taste much. Most soups and sauces called for peeled tomatoes so that is why I used them. If you try without peeling, please report the results. I am curious.
      Reply
      1. I did not peel the tomatoes.. Just washed them, sliced them into quarters and threw them into the crock pot (had smallish tomatoes). it turned out great!! Once you blend it you cannot even tell.. And you were right, I don't think it tastes any different. Really good!! I added about 1.5 cups of regular cows milk cause that's what I had. Thank you for the recipe!!
        Reply
  12. How very appropriate for me...I put in a large Tomato garden this year, and when it came time to can, I separated all the Orange and Yellow Tomatoes into purees for "orange soups and such". This is a great use for them as well!
    Reply
  15. I just made this using coconut milk & "Thai Culinary Stock" distributed by Wegman's. It is phenomenal. I didn't bother blending, either.
    Reply
  17. I'd love to toss some rice in this...any thoughts on how much? How much extra liquid? Could I still leave it in the crock all day? LOVE your recipes! Tahnks!
    Reply
    1. If you toss rice in, I would toss it in when the soup is close to done. Maybe 1 cup at the end? If you try it, let me know how it works out.
      Reply
  18. If the arrowroot is specifically for thickening, could I substitute with whole wheat flour? I've never used arrowroot, and have a 10 month old, so we are still weeding out potential allergies.
    Reply
    1. I ask because I am new to clean eating, and don't really know a lot about arrow root. I substituted whole wheat flour for white flour in my beef stew a few weeks ago, and while "textured", it gave amazing flavor...like having a roll mixed into the stew. I don't know how well that flavor would mesh with tomato soup.
      Reply
  19. Hi Meliisa, Why does it need to be cooked for so long, stovetop or crock pot? I've never cooked a veggie soup for more than 1 hour at the most. Any thoughts? Thanks, Valeria
    Reply
    1. I like to cook it a long time so the flavors develop more. You can cook it for less if you like. I just always believed a soup gets better the longer it's cooked.
      Reply
  20. Pingback: All Purpose Roasted Tomato Vinaigrette - Savory Simple

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