There’s nothing like a warm bowl of creamy dairy free tomato carrot soup on a fall day. This richly flavored soup is perfect with toast, bread sticks, or a vegan grilled cheese sandwich.
November is prime soup season, isn’t it? There’s nothing like homemade soup to make you feel warm and cozy inside.
This dairy free tomato carrot soup is a recipe that I’ve been making for my family for a long time now. I came up with this recipe because one of my sons absolutely loved Panera tomato soup whe he was little. We let him eat it for quite a while, until we realized that dairy made his eczema really bad. So we had to remove dairy from his diet, and that meant no more Panera tomato soup.
Fortunately, we were able to come up with a creamy tomato soup recipe that everyone loves. This is a rich and delicious soup that’s pretty easy to put together, and you won’t even miss the dairy.
What kind of non-dairy milk works best for making creamy soups?
Any neutral tasting non-dairy milk should work well. Try coconut milk, soy milk, oat milk, or any milk that works for your dietary needs.
This recipe only requires a half cup of non-dairy milk, so it isn’t really providing a whole lot of creaminess, it’s just enhancing the texture and flavor of the pureed vegetables.
Tips for making this tomato carrot soup recipe:
- use fresh tomatoes and carrots if possible
- puree with a hand blender or food processor for a smooth texture
- use the non-dairy milk of your choice to add creaminess
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Creamy Dairy Free Tomato Carrot Soup.
Creamy, smooth, and delicious, this tomato carrot soup is dairy free and vegan, but you'd never know it!
Ingredients
- 16 ounces fire roasted tomatoes
- 2 1/2 cups carrots sliced thin
- 1 sweet onion chopped
- 1 Tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups vegetable broth or chicken broth
- 1/2 cup non-dairy milk
Instructions
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Saute the onions and carrots in the olive oil until softened, about 10 minutes. Add the tomatoes, broth, salt, pepper, and garlic powder and bring to a boil.
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Reduce heat and simmer 20 minutes or so, until the carrots are tender.
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Remove from heat and add the non-dairy milk. Puree with an immersion blender. Make sure that it is super smooth, you don't want any lumps.
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Top with fresh green onions if desired. Serve with gluten free crackers or toast.
Recipe Notes
Sometimes I like to make this with fresh tomatoes that I have roasted in my oven rather than canned tomatoes. If you want to do this, take 12-18 tomatoes and core them and slice them in half. You want to fill a baking sheet with them.
Line a baking sheet with parchment paper, and place the tomatoes face down. Roast in the oven at 400 degrees for 10-15 minutes, until the skins wrinkle up.
Let them cool for a while, and then the skins should come off easily, just pull them off with your fingers or tongs.
Serve this tomato carrot soup with fresh bread or gluten free crackers. Vegan cornbread would also be a great side dish with this comforting soup.
This post was originally published in October 2013. It has been updated.
Delicious recipe!
What kind of tomatoes did you use for this? I can’t seem to get it creamy and thick like the pictures. On another note, I just tried the creamy potato and ham soup. It is my new go-to recipe! Thanks!
The colors in your photos are sooo dreamy! They are almost as delicious as I imagine this soup to be! My husband and I really like Amy’s organic tomato soup for a quick meal, but I try to stay away from too much dairy, this sounds like a great alternative! And I love almond milk in anything.
I’ve made carrot soup and I’ve made tomato soup, but never together – I’ll have to try this!
YUM! Now that it’s getting cooler, I need to start making soups.
Delicious!!