This Vegan Tomato Soup recipe takes only ten minutes to make. It’s dairy-free and paleo, and gets made in a blender!

Healthy Cream of Tomato Soup in a bowl with basil leaves

Making Dairy-Free Soups

Dairy-free diets have certain health benefits, but cream of tomato soup is one of those recipes I miss. I’m happy to report that this recipe satisfies that craving, along with being super nourishing and health-promoting. I left out the cream, and used macadamia nuts or avocado instead! Both substitutions are healthy, and add creaminess to a 100% dairy-free recipe.

Tomato Soup in blender with basil

Recipe Overview

So I mentioned that this dairy-free and vegan cream of tomato soup recipe gets made in a blender. If you have a high-speed blender like a Blendtec or Vitamix, you can actually heat the soup to simmering right in your blender. If you have a regular blender, you can blend the ingredients and then transfer the soup to the stovetop to heat it for serving.

Either way, this recipe can be made in 5-10 minutes, tops. I love it for an easy lunch, especially served with some pasta salad or gluten-free toast on the side. You might even have all of the ingredients in your pantry, including boxed or jarred tomatoes, dried herbs, and nuts or avocado. Feel free to use dried basil if you don’t have any fresh leaves.

Crushed tomatoes for my dairyfree tomato soup

This recipe is definitely reminiscent of the canned tomato soups I ate when I was younger, but so much healthier with clean, real ingredients. I’ve been playing around with nutrition data too, and included a label for this recipe. A scoop of collagen protein (not vegan) would help make it a meal with more staying power.

Recipe Steps

  1. Gather your ingredients: crushed tomatoes, nuts OR avocado, herbs, and water.
  2. Combine the ingredients in the pitcher of a blender.
  3. Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.
  4. Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.
  5. Serve hot, with freshly-ground black pepper, if desired.

Items recommended:

Other healthy soup recipes you might like:

Here’s the printable recipe:

Print
Healthy Cream of Tomato Soup that is dairy-free

Dairy-Free Cream of Tomato Soup


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 1 min
  • Cook Time: 4 mins
  • Total Time: 5 minutes
  • Yield: 2 1x

Description

An easy blender Dairy-Free Cream of Tomato soup that can be made in minutes.


Scale

Ingredients

  • 1 26-ounce box of crushed or chopped tomatoes
  • 23 tablespoons of raw organic cashews or macadamia nuts (about 10-12) OR ½ of a large avocado*
  • 1 teaspoon dried thyme
  • 1012 fresh basil leaves or 1 teaspoon dried basil or oregano
  • ¼ cup filtered water

Instructions

  • Combine the tomatoes, nuts OR avocado, herbs, and water in the pitcher of a blender.
  • Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.
  • Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.
  • Serve hot, with freshly-ground black pepper, if desired.

Notes

*If you do not have a high-speed blender such as a Blendtec, I recommend using the avocado instead of the nuts to ensure you have a creamy texture to your soup.

  • Category: Soup
  • Method: Blender
  • Cuisine: Dairy-Free

Keywords: vegan cream of tomato soup, dairy-free soup, blender soup, tomato soup recipe

Dairy-free Cream of Tomato Soup made in less than 5 minutes for a healthy, delicious meal.

 

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