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 ½ cups carrots sliced thin
- 1 sweet onion chopped
- 1 Tablespoon olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups vegetable broth or chicken broth
- ½ cup non-dairy milk
Instructions
- 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.
- Reduce heat and simmer 20 minutes or so, until the carrots are tender.
- 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.
- Top with fresh green onions if desired. Serve with gluten free crackers or toast.
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.
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.
Nutrition
Calories: 138kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 1158mgPotassium: 405mgFiber: 4gSugar: 12gVitamin A: 14185IUVitamin C: 13mgCalcium: 118mgIron: 1mg
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