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


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



  • 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


  • 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.


*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