Classic Tomato and Carrot Soup
This Classic Tomato and Carrot Soup is your healthy comfort food glow-up — warm, rich, and surprisingly bougie for two humble veggies. It’s sweet from carrots, tangy from tomatoes, and gives serious “I have my life together” energy. The texture? Smooth, creamy, and ridiculously satisfying — without a drop of dairy. It’s the kind of soup that makes you feel nourished, even when your diet mostly involves iced coffee and good intentions. Cozy, wholesome, and ready in minutes, this soup is proof you can eat clean and still have taste buds that feel loved.
Classic Tomato and Carrot Soup
A silky, flavorful vegan tomato soup blended with sweet carrots, herbs, and a touch of creaminess — the ultimate balance of cozy and nutritious.
Ingredients
For the Soup:
- 5 ripe tomatoes chopped
- 3 medium carrots peeled and sliced
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- ½ cup coconut milk or cashew cream
For Garnish:
- Fresh parsley or basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until golden and aromatic.
- Stir in chopped carrots and tomatoes; cook for 10 minutes until softened.
- Add salt, pepper, thyme, and paprika. Mix well.
- Pour in vegetable broth and bring to a gentle simmer.
- Cook for 15 minutes or until carrots are tender.
- Blend the soup until creamy and smooth.
- Stir in coconut milk and heat for another minute.
- Serve hot, garnished with parsley and olive oil drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 95%
- Vitamin C: 55%
- Iron: 9%
- Calcium: 6%
- Potassium: 20%
Additional Notes / Tips
- Roast the carrots and tomatoes first for a deeper, caramelized flavor.
- Add a pinch of cumin for a subtle earthy twist.
- Swap coconut milk for almond milk for a lighter version.
- Pairs beautifully with vegan grilled cheese — because balance.
- This soup freezes perfectly — future you will thank you for the effort.
