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 (and healthy!) 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, healthy, 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 healthy 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 healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Golden Tomato Soup Recipe?
I stock up on healthy pantry staples with a yearly subscription to Thrive Market – they have a fantastic selection of organic pantry items, natural home & beauty products, and great foods for a fraction of grocery store prices! You can save 30% off your first order, and get a $60 free gift by signing up.
- Garlic
- Basil
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- 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.
- Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Make Creamy Tomato Soup Vegan for a Healthy 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 healthier 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 and healthy recipes are fantastic meatless and dairy free meals for your table.
How Do I Make Tomato Soup in a Blender?
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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!
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)
Get the Same Ingredients for this Creamy Dairy Free Tomato Soup
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free blender tomato soup with cashews recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Blender Tomato Soup (Gluten Free, Vegan)
Equipment
Ingredients
- 1 14-ounce can No-Salt-Added 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
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
Save Money on Groceries & Pantry Staples!
I love shopping for healthy groceries and pantry staples through Thrive Market - they sell healthy organic pantry staples, all natural products, and fantastic food finds (even wine!) at a discounted price. We get Thrive Market boxes every month and love picking out our favorite staples for delivery. Join Thrive Market & get 30% off your purchase & a $60 free gift!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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This is fantastic! No cook, creamy tomato soup, all plant based and healthy. I left out the oil. I had dental work done this morning and did some google searching for a no cook, quick blended soup and yours was just what I wanted and needed. I even had some basil in a pot that I was wanting to put to use. So yummy. Thank you!
Hi Denette, thank you so much for saying that – I’m really glad you enjoyed it, it’s a favorite for us as well! Hope you recover quickly after your dental work. – Kelly
YUM!
I love tomatoes and this recipe is a fantastic