Blender Tomato Soup Recipe (Vegetarian, Vegan, Dairy Free)

Blender Tomato Soup is a creamy comforting recipe loaded with canned diced tomatoes, fresh basil, and spices. A simple no-cook recipe anyone can make!  Vegan, vegetarian, gluten free, dairy free.

This makes a quick lunch, and is perfect any time of the year. Serve this no-cook tomato soup with rosemary focaccia, tabbouleh, or your favorite side salad. 

If you’re looking for a decadent comforting lunch or dinner recipe, this blender tomato soup is here for you. This soup is a little savory, a little sweet, and loaded with good-for-you ingredients. With canned tomatoes, herbs, and spices – this is one great recipe for an easy meal prep lunch or dinner.

I love how creamy this soup is, with it’s rich and velvety texture. The blender does all the work in this recipe, so you can prep a salad or toast a slice of bread to enjoy with the soup. It’s easy, tasty, and totally foolproof!

This Creamy Blender Tomato Soup Recipe Is:

• Velvety
• Fresh
• Bright
• Herby
• A Quick 5-Minute Lunch
• Loaded with Flavor
• Vegan, Gluten Free, Vegetarian, High in Fiber & Plant Protein!

One of the Best Diced Tomato Soup Recipes

This canned diced tomato soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and quick meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Golden Tomato Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Garlic
• Basil
• Tomatoes
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
• Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
• Extra virgin olive oil
• sea salt and black pepper

Make Creamy Tomato Soup Vegan for a Plant-Based Version

This vegan creamy tomato soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy recipes are fantastic meatless and dairy free meals for your table.

How Do I Make Tomato Soup in a Blender?

1. Add all ingredients to a high speed, or heated blender.
2. Start by blending the ingredients on low, then working up to the highest speed. 
3. Blend on high for 4-5 minutes until the soup begins to warm.
4. Pour soup into a bowl and garnish with cracked tellicherry pepper, and fresh basil – enjoy!

More Vegetarian Tomato Recipes You’ll Love!

Sheet Pan Pasta Bake with Mozzarella and Lemon (Vegetarian)

Vegetable Soup with Noodles Recipe (Vegetarian, High Fiber)

Low Sodium Spaghetti Sauce Recipe (Vegetarian, Gluten Free)

Red Lentil Soup with Coconut Milk Recipe (Vegetarian, High Fiber)

Instant Pot Mexican Black Beans Recipe (No Soak, Vegan, High Fiber)

Share This Creamy Dairy Free Tomato Soup

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

Blender Tomato Soup (Vegan/Dairy Free)

Kelly Jensen

Blender Tomato Soup is a creamy comforting recipe loaded with canned diced tomatoes, fresh basil, and spices. A simple no-cook recipe anyone can make!  Vegan, vegetarian, gluten free, dairy free. This makes a quick lunch, and is perfect any time of the year. Serve this no-cook tomato soup with rosemary focaccia, tabbouleh, or your favorite side salad. 

5 from 4 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Lunch, Soup

Cuisine American

Servings 2

Calories 237 kcal

Equipment

• Vitamix or High Speed Blender

Ingredients

  

1x2x3x

• 1 14-ounce can Diced Tomatoes
• 2 cloves garlic
• 1/4 cup cashews raw unsalted
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1/2 cup fresh basil plus extra for garnish
• 2 cups Low Sodium Vegetable Stock
• Salt & pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Add all ingredients to a high speed, or heated blender.
• Start by blending the ingredients on low, then working up to the highest speed.
• Blend on high for 4-5 minutes until the soup begins to warm.
• Pour soup into a bowl and garnish with cracked tellicherry pepper, and fresh basil – enjoy!

Video

Notes

Make sure all ingredients you use are certified gluten free before enjoying!

Nutrition

Calories: 237kcalCarbohydrates: 11gProtein: 4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 944mgPotassium: 169mgFiber: 2gSugar: 3gVitamin A: 860IUVitamin C: 2mgCalcium: 62mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!