Creamy Roasted Carrot Tomato Soup (Dairy Free Option!)
This Creamy Roasted Carrot Tomato Soup is made with oven-roasted tomatoes, carrots, onion and garlic blended with broth and coconut milk until smooth and creamy. It’s an easy, flavorful dairy-free soup that’s perfect for a cozy fall or winter meal.
Servings 6 servings
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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