Carrot Tomato Soup
This carrot tomato soup is such a staple!!! It’s incredible easy to make and absolutely delicious. I’m not kidding I could probably eat this once a week for the rest of my life and not get sick of it. The flavors are incredible, and it can easily be made vegetarian/vegan friendly if you choose. I used Bonafide Provisions chicken broth, but you can definitely use a veggie broth instead. I also used Califia Farms dairy free half and half, but if you can handle dairy feel free to use a regular half and half. I hope you love this simple soup as much as I do!
Carrot Tomato Soup
Absolutely delicious blend of creamy soup, yet it's dairy free! Nourishing ingredients like carrots, tomatoes, and bone broth - this soup will make you feel good year round!
Ingredients
- 2 tbsp. avocado oil
- 1/2 yellow onion roughly chopped
- 4 whole carrots peeled and chopped
- 4 cloves garlic
- 2 cups chicken bone broth (you can use veggie broth if you are vegan/vegetarian)
- 1 cup (overflowing hehe) cherry tomatoes
- 1/2 tsp. dried basil
- 1/4 tsp. coriander
- 1/4 tsp. red chili pepper flakes (optional for a little kick of heat)
- 1/2 unsweetened better half
- Salt and pepper
Instructions
- Heat avocado oil in a dutch oven over medium heat. Add onion, garlic, carrots, and a dash of salt and pepper. Mix and then place the lid on.
- Let sauté for 10 minutes, stirring every couple of minutes.
- Pour in broth, tomatoes, basil, coriander, red chili pepper flakes - mix and place lid back on letting simmer for 10 minutes.
- Transfer to a high speed blender, blend together until smooth, and then transfer back to the dutch oven.
- Stir in better half and let sit over low heat for about 2 more minutes.