Use a sweet potato to make the most creamy dairy-free tomato soup without adding cream! This sweet potato and tomato soup is velevty smooth and super flavorful.
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.
Notes
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.