Blender Tomato Soup (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.
Servings: 2
Calories: 237kcal
Equipment
Ingredients
- 1 14-ounce can Diced Tomatoes
- 2 cloves garlic
- 1/4 cup cashews raw unsalted
- 2 tbsp extra virgin olive oil
- 1 tbsp Italian seasoning
- 1/2 cup fresh basil plus extra for garnish
- 2 cups Low Sodium Vegetable Stock
- sea salt and black pepper
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: 237kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 944mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg