Go Back
Print Recipe
5 from 1 vote

Tomato Carrot Soup

A delicious twist on a classic tomato soup that's easy to make and super filling.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: gluten free, vegetarian
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • 1/2 of a medium white onion diced
  • 3 tsp garlic crushed
  • 1 large carrot peeled and chopped
  • 1 796 ml can diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 2 tbsp cream cheese
  • 1 540 ml can white kidney or navy beans
  • 2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions

  • In a large pot over medium heat, add the olive oil, onions, garlic and carrot. Cook for 5-7 minutes, stirring occasionally, until the onions are tender and fragrant.
  • Add the diced tomatoes, tomato paste and vegetable broth and stir well. Bring to a boil on high heat and then simmer for 10 minutes, allowing for the flavours to blend and the carrots to cook.
  • Mix in the cream cheese and stir until melted. Then add the beans, dried basil, black pepper and salt, adjusting the seasonings to taste. Cook for another 5-7 minutes and then remove from heat.
  • When the soup is slightly cooled, use an immersion or high speed stand blender to blend the soup until it is creamy.
  • Top with fresh basil or parsley, grated cheese or a side of grilled cheese and enjoy!

Notes

Substitutions

  • Fresh tomatoes
    • Instead of canned tomatoes, you can use fresh tomatoes and either roast them before adding them to the pot or cook them over the stove using this method.
  • Alternative beans and legumes
    • If you don't have kidney beans or navy beans, a can of lentils will also provide a great source of fibre, iron and plant-based protein.
  • Beef or chicken broth
    • If you aren’t concerned about this being a vegetarian recipe, you can use beef or chicken broth instead of vegetable broth.
  • Goat cheese or plant-based alternative
    • Feel free to use whatever soft cheese you have on hand in this recipe. Goat cheese or a soft plant-based alternative like a cashew spread would work well!
  • Fresh basil
    • I recommend topping this soup with fresh basil if you have it on hand.
  • Red pepper flakes
    • For extra flavour and spice, add ½-1 tsp of red pepper flakes to the soup.
 

Dietary considerations:

This soup is already gluten free and vegetarian but there are methods to accommodate other dietary restrictions for this soup.
  • Lactose free: opt for a lactose-free cream cheese. Some individuals have an easier time digesting goat cheese compared to other lactose-containing cheeses but goat cheese is NOT lactose free.
  • Dairy free: opt for a dairy free soft cheese.
  • Vegan: opt for a plant-based soft cheese like a cashew spread.