Creamy Tomato Soup

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This tomato soup is smooth, rich, and bright! It’s the perfect dish to serve with a grilled cheese sandwich.

How to Make Creamy Tomato Soup without Dairy

Getting a creamy taste and texture without dairy is simple with a high-speed blender! In place of milk, this recipe uses cashews to achieve the perfect creamy consistency.

First, roughly slice the tomatoes.

Pulse them in the blender just enough to chop them. They should not be a puree at this point.

Next, heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauteé until the onions are translucent, about 3-5 minutes. Now add the pulsed tomatoes, tomato paste, and vegetable broth to the pot. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally. 

Next, add the cashews, cover again, and cook for 10 more minutes. This step ensures they are soft enough to blend smoothly at the end. If you don’t have cashews, macadamia nuts should work fine in this recipe instead. Add the fresh basil and cook for 2-3 more minutes. Next, add the garlic powder, salt, and pepper. Blend the soup at a high-speed for 1-2 minutes, until the texture is completely smooth and creamy. There should be no chunks left in the blender when it’s finished. This step may need to be done in batches, as this recipe makes a lot of soup! When done blending, pour into bowls. Drizzle with olive oil and add some freshly ground black pepper on top!

I also like to use a fresh basil as a garnish. That’s all you have to do to make the perfect dairy-free tomato soup! Let me know what you think in the comments!

Creamy Tomato Soup (V)
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Creamy Tomato Soup (V)

5 from 3 votes
Recipe by Allie SchneiderCourse: AppetizersCuisine: AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

163

kcal

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 4 lbs roma tomatoes

  • 1 1/2 cups vegetable broth

  • 2 tablespoons tomato paste

  • 3/4 cup cashews

  • 1/2 cup fresh basil

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • freshly ground black pepper, to taste

Directions

  • Roughly chop the tomatoes, then pulse them in the blender a few times to chop them smaller. 
  • Heat the oil in a large pot over medium heat and sauté the onions and garlic for 3-5 minutes, until the onion is translucent.
  • Add the tomatoes, tomato paste, and vegetable broth to the pot. Cover and cook on medium-low for 20 minutes. Add the cashews and cook for 10 more minutes. Add the basil and cook for 2-3 more minutes. 
  • Add garlic powder, and salt and pepper to taste. Adjust seasonings as desired.
  • Blend in a high-speed blender for about one minute, until completely smooth. You may need to do this in multiple batches and then mix them together.
  • Ladle into bowls and drizzle with olive oil. Top with fresh basil leaves and freshly ground black pepper.

Notes

  • This tomato soup will last in an airtight container in the fridge for about 4-5 days.
  • Serve with bread or a grilled cheese!

Nutrition Facts

8 servings per container

Serving Size1 serving

  • Amount Per ServingCalories163
  • % Daily Value *
  • Total Fat 10.2g 16%
    • Saturated Fat 1.8g 9%
  • Sodium 452mg 19%
  • Potassium 721mg 21%
  • Total Carbohydrate 15.8g 6%
    • Dietary Fiber 3.6g 15%
    • Sugars 8g
  • Protein 5.4g 11%
  • Calcium 3%
  • Iron 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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