Creamy Tomato and Carrot Soup (Vegan)

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.

Looking for more soup recipes? I’ve got you covered.

Creamy Tomato and Carrot Soup

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!


Creamy Carrot and Tomato Soup