Roasted Creamy Tomato Carrot Soup
Published Dec 17, 2021
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This Roasted Creamy Tomato Carrot Soup is a delicious combination of two classic favorites, plus it can be made dairy-free and vegan.
Roasted Creamy Tomato Carrot Soup
Ingredients
- 4 large tomatoes
- 2 cups (350 g) grape/cherry tomatoes
- 3 large carrots
- ½ large onion
- 3 tablespoons (45 mL) avocado/olive oil
- 2 teaspoons (12 g) kosher or fine sea salt
- 1 teaspoon (2.3 g) freshly ground black pepper
- 1 tablespoon (3 g) Italian seasoning
- 2 cups (475 mL) gluten-free vegetable broth
- 1 cup (240 mL) dairy-free or regular milk
- 1 teaspoon (5 g) minced garlic
Instructions
- Preheat the oven to 450°F.
- Wash all the produce, then quarter the large tomatoes and chop the carrots and onion into even-sized chunks (it doesn’t matter how big or small, since they will be blended after roasting). Place them on a baking sheet and drizzle with avocado/olive oil, then sprinkle with the Italian seasoning, salt, and pepper. Roast in the oven for 25-30 minutes, until the skins of the tomatoes are wrinkly.
- Meanwhile, place the vegetable broth, milk, and minced garlic in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.
- Spoon into bowls, then garnish as desired and serve. Refrigerate leftovers and eat within 2 days or freeze for later.
Notes
Garnishes:
Roasted tomatoes
Fresh basil leaves
Milk (dairy-free or regular)
Balsamic vinegar
Red pepper flakes
Roasted tomatoes
Fresh basil leaves
Milk (dairy-free or regular)
Balsamic vinegar
Red pepper flakes
Nutrition
Calories: 161kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 1365mgPotassium: 581mgFiber: 3gSugar: 10gVitamin A: 7524IUVitamin C: 30mgCalcium: 106mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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