This dairy-free sweet potato and tomato soup is so good, you won't guess it's made without cream! It's thin, smooth and so damn flavorful. The addition of sweet potato makes the soup super creamy and balances out the acidity of the tomatoes. The best part is that this tomato soup recipe has a prep time of only 10 minutes. If you like it spicy, feel free to add some chili!
Why you'll love this recipe
- You can make this tomato soup recipe with canned tomatoes, which is great if tomatoes are not in season. Overall, it's a really easy soup recipe that you can make even on a busy day.
- This soup is freezer-friendly. You can make a big batch and store it in your freezer for months.
- It's the perfect soup to make if someone in your family is on a dairy-free or vegan diet.
- Sweet potato not only makes the soup super creamy, but it also makes it more filling.
Key ingredients and substitutions
Onion and garlic: for a flavorful soup, aromatics such as garlic and onions are a must. If you want this soup to be onion and garlic-free, you can replace them with 2 celery sticks or leave them out completely.
Tomatoes are the base of this dairy-free tomato soup. You can use fresh or canned tomatoes. Note that the soup might be a little runnier if using fresh tomatoes.
Sweet potato: adding a sweet potato will add body to the soup and make it extra creamy.
Carrots: together with the sweet potato, carrots add sweetness to the soup and balance out the acidity of the tomatoes.
Vegetable broth: you can use boxed, jarred or homemade vegetable broth. A great alternative is bouillon powder as it prevents you from carrying heavy cartons.
Elo's tip: save your vegetable scraps to make vegetable broth! You can read all our tips and instructions here.
- Sauté the sweet potatoes with the onion first. This will enhance the flavor of the soup.
- The smaller you cut the sweet potato, the quicker it will cook. No need to be precise when chopping the vegetables as everything will be blended.
- Add more less vegetable broth if you want a thinner or thicker soup consistency. The final thickness of your soup will mostly depend on the size of your carrots and sweet potato. Using fresh tomatoes can also make the soup a little more runny.
Step-by-step with pictures
Wash and peel the vegetables. Roughly chop the onion. Peel the garlic cloves and crush them with the flat side of a knife. Wash and peel the sweet potato and the carrots. Cut them into relatively small pieces for them to cook more quickly. If using fresh tomatoes, wash and cut them into quarters.
Sauté the onion and garlic in a large and heavy pot with your preferred cooking oil. We used olive oil in this case. Heat the pot over medium-high heat and stir frequently to prevent the aromatics from sticking to the bottom.
Sauté the sweet potato and the carrots. Add them to the pot with the onion and sauté for several minutes until lightly colored.
Add in the canned (or fresh) tomatoes and vegetable broth. Cover with a lid and immer the soup for 20 minutes or until the carrots and sweet potatoes are soft.
Blend the sweet potato and tomato soup with an emulsion blender until perfectly smooth. Add a little more vegetable broth if you like a thinner consistency.
Frequently asked questions
You can store this homemade tomato soup in the fridge for 3 to 4 days if stored in air-tight containers. Make sure to transfer it to containers and refrigerate it as soon as it has cooled down.
Homemade tomato soup is very freezer-friendly. You can ladle it into air-tight, freezer-safe containers and freeze it for up to 3 months.
We love to serve tomato soup with some toasted garlic bread. If you'd like a healthier option, try this oat and seed bread.
Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.
Sweet Potato And Tomato Soup
- 1 large onion
- 1 sweet potato
- 2 carrots
- 28 oz (800 g) canned whole tomatoes or 5-6 fresh tomatoes
- 2 tablespoons olive oil or your preferred cooking oil
- 2 ½ cups (600 ml) vegetable broth or water + bouillon powder
- 1 pinch of salt and pepper
- Roughly chop the onions. No need to be precise as everything will be blended.
- Wash the vegetables. Peel the sweet potato and the carrots and cut them into relatively small pieces (they will cook more quickly). If using fresh tomatoes, cut them into quarters.
- Heat a large pot with olive oil. When hot, sauté the onion until translucent.
- Add in the carrots and the sweet potato. Sauté for 5 minutes until lightly colored.
- Add in the tomatoes (with their juice if using canned) and the vegetable broth. Simmer over medium heat with a lid on for 20 minutes or until the carrots and the sweet potatoes are soft.
- Blend the soup with a stick blender. Add more vegetable broth or water if you prefer a thinner consistency.
- Season with salt and pepper. Serve with some fresh thyme and chili flakes if you like it spicy.
- Storage tips: you can store this homemade tomato soup in the fridge for 3 to 4 days if stored in air-tight containers. Transfer it to containers and refrigerate it as soon as it has cooled down.
- Freezing tips: Homemade tomato soup is very freezer-friendly. You can ladle it into air-tight, freezer-safe containers and freeze it for up to 3 months.
- Serving tips: we like to serve this tomato soup with a slice of toasted oat and seed bread.
More dairy-free soup recipes
Loved it? Please rate it!
If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.