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Blender Tomato Soup (Gluten Free, Vegan)

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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Soup
Cuisine American
Servings 2
Calories 237 kcal

Ingredients
  

  • 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

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
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