Creamy Roasted Carrot Tomato Soup (Dairy Free Option!)
This Creamy Roasted Carrot Tomato Soup blends oven-roasted tomatoes, carrots, onion and garlic with coconut milk for an incredibly creamy, flavorful soup that’s completely dairy-free. Roasting the vegetables first brings out their natural sweetness and gives this cozy tomato soup so much more depth of flavor.
Soup season is right around the corner, and this is exactly the kind of comfort food I want on repeat once the weather starts cooling down. The carrots add a subtle sweetness and extra creaminess without overpowering that classic roasted tomato flavor, while the coconut milk gives you that rich, velvety finish. If you’re starting to build your soup-season lineup, add my Broccoli Cheddar Soup and Marry Me Chickpea Soup to the rotation too.
For the ultimate cozy meal, pair your soup with something warm and crispy on the side. I love serving this dairy-free tomato soup with a crispy grilled cheese made with homemade sourdough, or you can pair it with a warm slice of homemade cornbread for dipping. Either way, it’s an easy, cozy meal that makes me very ready for fall.
How to Make
Spread the tomatoes, carrots, onion, and garlic cloves into an even layer onto the lined sheet pan. Drizzle the veggies and garlic with the oil and sprinkle the salt and black pepper evenly on top.
Place the sheet pan in the oven until the carrots are fork tender and there is a slight char on some of the veggies.
Let the roasted veggies and garlic cool before moving on to the next step.
Add all of the roasted veggies and garlic to a large blender along with the broth and blend until smooth.
Add the blended mixture to a large pot and bring it to a light simmer.
Once the soup is hot, add in the coconut milk and whisk to combine.
Continue to simmer for another 2 minutes before turning off the heat.
Taste and adjust seasoning if desired. Serve and garnish as desired.
Tips and Tricks
- Cut the veggies evenly. Keep the carrots around ½-inch pieces and the onion around 1-inch pieces so everything finishes roasting around the same time.
- Let the veggies get a little charred. Those caramelized edges add so much depth and flavor to the soup.
- Blend until completely smooth. A high-speed blender will give you the creamiest texture. For an extra silky soup, strain it before adding it to the pot.
- Use full-fat coconut milk. This gives the dairy-free soup the richest, creamiest consistency without making it taste overly coconut-y.
- Adjust the consistency. Add a splash more broth if you prefer a thinner soup, or simmer it a little longer for a thicker, creamier texture.
How to Save and Store
Store leftover roasted carrot tomato soup in an airtight container in the refrigerator for up to 4–5 days. You can also freeze the cooled soup in a freezer-safe container for up to 3 months. When ready to enjoy, reheat it on the stovetop over medium-low heat or in the microwave until warmed through. If the soup thickens after storing, simply stir in a splash of broth or coconut milk until it reaches your desired consistency.
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Creamy Roasted Carrot Tomato Soup (Dairy Free Option!)
Ingredients
Ingredients:
- 2 lbs. Tomatoes, tops discarded and tomatoes cut into quarters (Approximately 5 medium-large on-the-vine tomatoes or 6 – 7 roma tomatoes)
- 2 ½ Cups Carrots, tops and ends discarded and carrots peeled and chopped into ½ inch pieces (Approximately 4 medium-large carrots or 6 small-medium carrots)
- 1 White or Yellow Onion (chopped into large 1 inch pieces)
- 5 Garlic Cloves (skin and rough ends removed)
- ¼ Cup Olive Oil
- 1 Tablespoon Flaky or Coarse Ground Salt
- 1 Teaspoon Black Pepper
- 32 oz. Vegetable or Chicken Broth
- ¾ Cup Heavy Cream or Coconut Milk
Optional Toppings:
- Fresh Basil (thinly sliced)
- Additional Heavy Cream or Coconut Milk for garnish
- Olive Oil or Chili Oil for garnish
Instructions
Prep the veggies:
- Preheat the oven to 400°F and line a large baking sheet pan with parchment paper.
- Spread the tomatoes, carrots, onion, and garlic cloves into an even layer onto the lined sheet pan. Drizzle the veggies and garlic with the oil and sprinkle the salt and black pepper evenly on top.
- Place the sheet pan in the oven for 45 – 50 minutes or until the carrots are fork tender and there is a slight char on some of the veggies.
- Let the roasted veggies and garlic cool for 15 minutes before moving on to the next step.
Blend:
- Add all of the roasted veggies and garlic to a large blender along with the broth and blend until smooth.
- Optional: At this step you can strain the blended mixture into a large pot and reblend any larger pieces of onion or vegetable pulp with a little bit of the strained liquid mixture to get a smoother soup if preferred. Or you can use an immersion blender in the pot to get a finer blend.
Make the soup:
- Add the blended mixture to a large pot over medium-high heat and bring it to a light simmer.
- Once the soup is hot, add in the heavy cream and whisk to combine. Continue to simmer for another 2 minutes before turning off the heat.
- Taste and adjust seasoning if desired. Serve and enjoy!
Notes
- Use full-fat coconut milk for the creamiest dairy-free option. Heavy cream can also be used, but the soup will no longer be dairy-free.
- Use vegetable broth to keep the recipe vegan and vegetarian, or chicken broth for a slightly richer flavor.
- Cut the carrots into ½-inch pieces and the onion into 1-inch pieces so all of the vegetables roast evenly.
- This recipe makes approximately 6½–7 cups of soup, or 4–6 servings depending on serving size.
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