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tomato carrot soup in a blue bowl

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!

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword fall soups, from scratch
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 138 kcal


  • 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


  1. 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.

  2. Reduce heat and simmer 20 minutes or so, until the carrots are tender.

  3. 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.

  4. 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.

Nutrition Facts
Creamy Dairy Free Tomato Carrot Soup.
Amount Per Serving
Calories 138 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 1158mg50%
Potassium 405mg12%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 12g13%
Protein 3g6%
Vitamin A 14185IU284%
Vitamin C 13mg16%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.