HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This Roasted Creamy Tomato Carrot Soup features fresh roasted tomatoes, carrots, and onion seasoned with Italian seasoning, salt and pepper, then blended with plant-based milk, vegetable broth, and garlic for the perfect plant-based, nourishing creamy soup!
Sliding into soup season with this Roasted Creamy Tomato Carrot Soup! It’s so easy to make and so flavorful you’ll be skipping the store-bought tomato soup and keeping a batch of this delicious vegan, gluten-free, plant-based soup in your freezer at all times! My family raved about this soup- my four and two year old included, so it’s also kid approved!
All you do is roast tomatoes, carrots, and onion with a little bit of avocado or olive oil, Italian seasoning, and salt and pepper for 25-30 minutes. Then you blend the roasted veggies with vegetable broth, garlic, and plant milk until it is smooth and creamy. Garnish with roasted tomatoes (if you remember to reserve some after roasting), fresh basil, red pepper flakes, balsamic vinegar, and more plant milk, if desired. SO.GOOD.
I mean, it can’t get simpler than that people. The recipe will easily serve 6-8 people, and you can also freeze some of this Roasted Creamy Tomato Carrot Soup for a busy weeknight meal served with vegan, gluten-free grilled cheese!