Carrot Tomato Soup

 
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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!

 
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Author:
Carrot Tomato Soup

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

  1. 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.
  2. Let sauté for 10 minutes, stirring every couple of minutes. 
  3. Pour in broth, tomatoes, basil, coriander, red chili pepper flakes - mix and place lid back on letting simmer for 10 minutes.
  4. Transfer to a high speed blender, blend together until smooth, and then transfer back to the dutch oven.
  5. Stir in better half and let sit over low heat for about 2 more minutes.  
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