Dairy-Free Creamy Tomato Basil Soup
This Dairy-Free Tomato Basil Soup recipe is creamy and so delicious. You only need four ingredients and 10 minutes to make this vegan, gluten-free, and paleo blender soup.
One of my husband’s favorite recipes of all time is Cream of Tomato Soup. But, since we are both dairy-free, he has not been able to enjoy the traditional cream version in many years.
I’m happy to report that this Dairy-Free Creamy Tomato Soup meets his approval and is his new favorite version of 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.
Recipe Steps
Step One
Combine the ingredients in the pitcher of a blender like a Blendtec or a Vitamix.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.
Step Three
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.
Expert Tips
- If you have a high-speed blender like a Blendtec or a 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.
- You can use any type of crushed or canned tomatoes you like, but check the ingredient label to see if salt is included. If it is, then you don’t need to add any extra salt to the soup
- Serve the soup with some pasta salad or gluten-free toast on the side.
- Feel free to use dried basil if you don’t have any fresh leaves.
More Dairy Free Soup Recipes You Might Like
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Dairy-Free Creamy Tomato Soup
- Total Time: 10 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This Dairy-Free Tomato Basil Soup recipe is creamy and so delicious. You only need four ingredients and 10 minutes to make this vegan, gluten-free, and paleo blender soup.
Ingredients
- 1 26-ounce box of crushed or chopped tomatoes
- 2–3 tablespoons of raw organic cashews or macadamia nuts OR ½ of a large avocado*
- 1 teaspoon dried thyme
- 10–12 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.
- If you have a high-speed blender like a Blendtec or a 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.
- You can use any type of crushed or canned tomatoes you like, but check the ingredient label to see if salt is included. If it is, then you don’t need to add any extra salt to the soup
- Serve the soup with some pasta salad or gluten-free toast on the side.
- Feel free to use dried basil if you don’t have any fresh leaves.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blender
- Cuisine: Dairy-Free
Keywords: vegan cream of tomato soup, dairy-free soup, blender tomato soup
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I love the short, simple ingredient list! This soup looks so creamy and delicious!
Thanks, Jessica!!! XOXO.
This looks so easy and delicious! Can’t wait to try it!
Thanks, Katja! LMK how it turns out for you!
This soup looks so creamy and yummy, & it is dairy free! Good to have on hand when I occasionally go dairy free.
★★★★★
Great recipe! So clear and easy to follow, will definitely give this a go, looks delish!
★★★★★
Oh this sounds so good! I am going to have to wait for fresh basil from the market though – dried just wouldn’t the same. I have a feeling I’ll be seeing it soon anyway.
“Want to me to talk more about my experience with functional medicine?”
Yes! I would love to hear more about it. It was recommended to Terry to cut garlic from his diet, he had to do it for much longer though – a year. Onion was on the list too. We tried reintroducing onion and it didn’t go well. But fear not – garlic went back in ok. I’m sure it will for you too!
You’ve done it again Carrie! I love the fact that literally anyone can eat this soup – you’ve even included a sub for nuts too which is so thoughtful. Definitely going to be giving this a try and cream of tomato soup is one of my faves <3
Awwww, thanks for such a sweet comment, Georgina! Have a great week!!! XOXO.
Tomato sauce was always my favourite soup, great addition of macadamia or cashew nuts I bet they add a lovely creamy texture.
This looks so good! I just borrowed my sister-in-law’s Vitamix, so now I have to try this. Had no idea until the other day that you could cook soup in a blender!!
Cool, Becky! I hope you loved the soup. I bet you could make some amazing creations with the blender, you’re so talented!!! XO.
Hey
Looks great! How did you get the protein content so high ? Was it just from the cashews?
I am confused as you said ”Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.” – To blend it until hot?? – Blenders don’t heat things…?????? Well mine never has………
High-speed blenders have the ability to heat things. 🙂
Methinks I need to go blender shopping!!!! – Thanks
Oh yeah you do! 🙂 I like Blendtec or Vitamix blenders. There are some great roadshows for these products at Costco often. That way, you can see them in action.