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.
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!
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Looking for more soup recipes? I’ve got you covered.
- Slow Cooker Tortilla Soup
- Slow Cooker Cabbage Soup
- Hearty White Bean Soup
- Lentil and Sweet Potato Kale Soup
Creamy Tomato and Carrot Soup
Creamy Tomato and Carrot Soup
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
- Throw the veggie broth, tomatoes, carrot, celery, garlic, onion and salt into the crock pot and cook on high for at least 5 hours.
- Once the soup is done, add the milk and basil the blend with an immersion blender .
- 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!
