Creamy Tomato Carrot Soup with Basil (Vegan)

5 from 44 votes

Creamy Tomato Carrot Soup with Basil (Vegan)

This creamy Tomato Carrot Soup with Basil is a luscious and nutrient-packed blend of roasted sweet carrots and tangy tomatoes, enriched with creamy blended cashews and fresh basil. Serve with crunchy croutons or melty grilled cheese.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Servings: servings

Calories: 195kcal

Author: Allie Petersen

Equipment

Ingredients

1 tablespoon olive oil optional (can exclude if oil-free)
4 cloves garlic
4 large tomatoes* chopped (~5-6 cups chopped )
1 medium yellow onion
3 large carrots peeled and chopped
1-2 cups vegetable broth
1 teaspoon maple syrup
½ cup cashews soaked for 20 minutes in warm water
1 cup fresh basil plus more for topping if desired
salt and pepper to taste

Instructions

Preheat oven to 400F. Add chopped tomatoes, carrots, onion and whole garlic cloves to a baking sheet. Drizzle with olive oil (unless doing oil free). Add a pinch of salt. Give it a little stir. Bake for 25 minutes.
Turn heat up to broil (500 F) for 5 minutes to cook down the tomatoes and veggies more. Some tomatoes may start to char a little bit on top (which will add more flavor to the soup!)
In a large high speed blender add your tomato, carrot and onion mixture (you may have to do this in two batches depending on the size of your blender) along with the 1 cup vegetable broth, soaked cashews, maple syrup, basil, salt and pepper as well. Blend on high until smooth and creamy.
*If you want a thinner soup add in another ¼-1 cup of vegetable broth until desired consistency.
Taste the soup and adjust salt as need. Your soup will likely be already warm from the roasted vegetables so you can serve right away.
If your soup is not warm enough, add it to a large saucepan or dutch oven and warm over medium heat.
Top your soup with croutons or dip some warm toasted bread in it. You can also top with more basil.
Other topping ideas: pumpkin seeds or vegan parmesan cheese
Serve it with a grilled cheese for the ultimate comforting meal.

Notes

*1 large tomato is ~10 oz or 280g. Don't worry about being spot on with this measurement. It's better to have more tomatoes rather than less.

Amazing toppings or sides for this soup:

I love to pair this creamy carrot tomato soup with some type of bread such as croutons, cheesy bread, or some form of toasted crusty bread. Grilled cheese tastes heavenly with this tomato carrot soup.

You can also top it with a little crunchy pumpkin seeds or some parmesan cheese (choose a dairy-free one if needed).

Tips

- I highly recommend blending your soup in a high speed blender like a Vitamix if you have one available. You can use a food processor which works fairly well (may take a little longer to get the creamy texture). Lastly, you can use immersion blender, but it will take a bit longer (especially because of the cashews) and you may not achieve as creamy of a texture.

- Check to make sure your carrots are fully cooked after roasting in the oven. Just stick a fork through them to check if they are tender.

- Add a variation of tomatoes to this soup. You can also roast some cherry tomatoes or grape tomatoes for more depth of flavor.

Can I add protein to this soup?

Yes, you can add some plant-based protein such as chickpeas, navy beans, or lentils. Make sure they are fully cooked. Add them to the finished soup and warm through.

Nutrition