This ultra creamy vegan carrot & tomato soup gets all its delicious flavor from roasting the vegetables! It contains no extra cream and is so flavorful!
Since we got back from Italy, the weather has mostly just been awful! We went from splashing in the sea at 28°C to between 5 and 12°C and lots of rain. Yikes! I’ve basically been living off soups for most of the time. Soups are such a comforting food to eat and so warming on a cold day!
Tomato soup is not normally my favorite. It’s fine but nothing spectacular. But this soup here! Oh my God! I could eat this every day! The flavors are absolutely delicious and it’s just so creamy!
As you can see, the basic ingredients are carrots, tomatoes and garlic. The vegetables are mixed with a bit of olive oil and salt and roasted to perfection in the oven. Of course, this will take time but it’s so worth it! The roasting is the whole reason why this soup tastes so crazy delicious! The flavors of vegetables generally develop so much better when roasted in the oven.
What’s so lovely about this soup is that it doesn’t contain any cream or coconut milk and it’s still super creamy. I love cooking delicious comfort food that leaves you feeling full and happy but is super healthy too. I only topped my bowl of soup with some fresh basil and freshly cracked pepper but you could also add roasted pepitas or some vegan cream. It’s really not necessary though!
By the way, this is not a huge portion for two. If you’re feeling really hungry, you might want to double the portion size! Sometimes I eat the whole soup alone while other days I share it happily. It also depends on if you eat it with bread on the side. On a super healthy day I will just eat it like it is but on other days I love dipping some crackers or fresh crusty bread into the soup. What’s your preference? Bread or no bread?
Will you make this super creamy soup soon? Or how about my Roasted Garlic & Cauliflower Soup?
Vegan Roasted Carrot & Tomato Soup
Description
This ultra creamy vegan carrot & tomato soup gets all its delicious flavor from roasting the vegetables! It contains no extra cream and is so flavorful!
Ingredients
Instructions
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Pre-heat oven to 180°C (356°F).
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Peel and chop the carrots.
Quarter the tomatoes.
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Add carrots, tomatoes and unpeeled garlic cloves to a small casserole dish (I like to use a metal non-stick one). Drizzle with olive oil and sprinkle with salt.
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Roast the vegetables at 180°C (356°F) for 1 hour and 45 minutes. The carrots should be fork tender by then.
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Add all but the garlic cloves to a blender. Make sure to add all the juices too! Peel the garlic cloves and add those together with the water.
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Blend until super smooth. Add more salt if desired. Divide among two bowls and top with fresh basil. Enjoy!
