A deliciously creamy tomato soup is the perfect recipe to make when the weather is cold outside. But what's best about this tomato soup is that it has no dairy, so whether watching calories or totally avoiding, this is the recipe to make!
Melt butter (or oil) in a 4-quart saucepan over medium-low heat. Add the celery, carrot, onion, salt, and pepper. Stir and cover to allow the vegetable to soften but not brown, 4-5 minutes.
2 tbsp butter (or oil), ¾ cup diced celery, ¾ cup diced carrot, 1 cup diced onion, 1 ½ tsp salt, 1 tsp pepper
Once the vegetables have softened and released some liquid, add the garlic and tomato paste. Cook the tomato paste until it has darkened and wants to coat the bottom of the saucepan, 2-3 minutes.
2 cloves garlic, 1 6-oz can tomato paste
Add the chili flakes and celery seed and stir. Pour in the tomatoes, white beans, and water. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally until the carrots are fully soft, 15-20 minutes.
½ tsp chili flakes, ½ tsp celery seed, 1 28-oz can diced tomatoes, 1 15-oz can white beans, 1 cup water (as needed)
Once the carrots are fully soft, remove the soup from the heat and add the apple cider vinegar. Pour the soup into a blender canister. Leave the vent on the lid open and cover with a dishcloth to allow the steam to escape. Blend until smooth and creamy, 1-2 minutes. Return to the saucepan and keep warm until ready to serve.