Tomato Carrot Soup
A delicious twist on a classic tomato soup that's easy to make and super filling.
Servings 6
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.