Tomato soup was never really my cup of tea, I think it had something to do with the tart and foul taste of Campbell’s tomato soup, which scared me off early.

This fall, I’ve set myself the task of creating a tomato soup that I really would like to eat, and after much trial and error, I believe I made the perfect tomato soup.

Why are you asking so perfectly? Good for starters, unlike many tomato soups found in shops or recipes online, no sugar is added in this recipe.

Secondly, because I am a people that is enjoyable, this is actually a 2 in 1 recipe. Originally I set out to prepare a tomato soup, but I loved the flavors of the soup so much before adding one of the cream, so I decided to create a tomato soup recipe “Choose Your Own Adventure”.

So there are three ways to serve this soup. First, you could omit the cream altogether and serve it as it is (my personal preference). The second option is to mix in the cream during cooking, so that the flavors really merge together and you get a creamy tomato soup. The third option is to add the icing to each bowl with a little drizzle and then let the people stir.

Make sure you choose really ripe tomatoes, not hard ones that are still white in the middle. The riper the tomatoes, the better the taste. I also recommend cooking this soup on the stove for a while. The taste is only improved the longer you cook

This soup also freezes very well, so double the amount and you can have a soup freezer for the cold days, if you want something comforting as fast as possible.

Creamy (or not) tomato soup
preparation time
10 mins

cooking time
40 min

total time
50 min

Diet: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings: 4
1 tbsp olive oil
1 large onion finely diced
2 garlic cloves finely diced
2/3 cup diced carrots
1/2 tsp salt
2 tablespoons tomato paste
4 cup roughly chopped tomatoes
1 tbsp balsamic vinegar
3 cups of vegetables or chicken broth
1 tbsp fresh basil
Optional cream
1/3 cup of cashews (soaked in boiling water for 10 minutes)
1/4 cup almond milk

For the cream
Drain the cashew nuts and place in a high-speed mixer together with the almond milk. Stir everything and set aside.

For the soup
Heat the olive oil in a large saucepan over medium heat. Add the diced carrots, garlic, salt and onions and cook for about 5 minutes until the onions have softened.

Put the chopped tomatoes and tomato paste in the pan, cover with a lid and cook for 20 minutes until the tomatoes have completely softened and cooked.

Add the balsamic vinegar and broth and simmer for another 10 minutes.

Using a dip mixer, mix the soup until it is completely smooth, or alternatively add the liquid to a blender and mix. Once they are smooth, return to the pot and taste, and adjust the spice as needed.

When making tomato soup, pour the cashew cream into the soup and stir. Let the soup simmer for a few more minutes to improve the taste.

To serve, sprinkle the soup with grated basil and black pepper. Alternatively, the cashew cream may be dribbled over the top of each bowl prior to serving, and then stirred in with stirring.

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