10-Minute Creamy Tomato Soup

Ok, so this could be made in 10 minutes, but maybe it will take you 15? I don’t know. No one cut themselves while chopping just to make that 10-minute mark. It’s a super quick soup, that’s all, not necessarily a challenge I’m throwing out there. Ha! Just wanted to be super clear on that, folks. But who doesn’t love a delicious soup that comes together fast? I know I do. Because although I’ve been doing better with meal planning for the week, it never hurts to have a back pocket soup you can throw together for lunch or dinner if you need it.

This one gets major bonus points because it’s also totally plant-based, meaning it manages to be creamy but it’s still dairy free. One of my favorite “tricks” I’ve picked up from the vegan crowd is blending up cashews in sauces to make things creamy. Elsie shared on our IG stories a few weeks ago a dairy-free alfredo sauce that uses this same “trick” and it’s pretty awesome. Lots of different possibilities!

10-Minute Creamy Tomato Soup, serves 2

2-3 tablespoons chopped onion
3 cloves of garlic, chopped
1 tablespoon olive oil
1 can of whole tomatoes + juice (14.5 oz)
1/2 cup vegetable stock (or water)
1/3 cup raw cashews
1/8 teaspoon cayenne, or more
salt and pepper to taste

Chop the onions and garlic. This can be a pretty rough chop as we’re going to blend them later, so it doesn’t have to be super precise here.

Cook the onions and garlic in a medium pot over medium/high heat for 4-5 minutes. Add the tomatoes and their juices, stock, cashews, and cayenne if using. Cook another 2-3 minutes. Then combine everything in a blender and puree until smooth. Taste and add salt and pepper as needed.

Normally, I recommend either blending your soup in a good blender OR using an immersion blender. But for this particular recipe I find that a good blender works best, as it does a better job at making sure the cashews really get ground up in the mix. That being said, if all you have is an immersion blender, I would still make this soup because it’s still SO yummy. But I just wanted to note that a blender may be best here.

Serve this alongside some toast or add some cooked whole-grain noodles if you like. I personally love dipping toast into soup, so that’s usually what I go with. And if I’m really indulging, then I make make a grilled cheese sandwich to go with this too. πŸ™‚ Happy soup making! xo. Emma

4.8 from 5 votes
Print

10-Minute Creamy Tomato Soup

Servings 2

Ingredients

  • 2-3 tablespoons chopped onion
  • 3 cloves of garlic chopped
  • 1 tablespoon olive oil
  • 1 can of whole tomatoes + juice 14.5 oz
  • 1/2 cup vegetable stock or water
  • 1/3 cup raw cashews
  • 1/8 teaspoon cayenne or more
  • salt and pepper to taste

Instructions

  1. Chop the onions and garlic. This can be a pretty rough chop as we’re going to blend them later, so it doesn’t have to be super precise here.

  2. Cook the onions and garlic in a medium pot over medium/high heat for 4-5 minutes. Add the tomatoes and their juices, stock, cashews, and cayenne if using. Cook another 2-3 minutes. Then combine everything in a blender and puree until smooth. Taste and add salt and pepper as needed.

Recipe Notes

Normally, I recommend either blending your soup in a good blender OR using an immersion blender. But for this particular recipe, I find that a good blender works best as it does a better job at making sure the cashews really get ground up in the mix. That being said, if all you have is an immersion blender, I would still make this soup because it’s still SO yummy. But I just wanted to note that a blender may be best here.

  • Looks yummy! I’ve never used nuts in a soup before, but I’m intrigued by the idea! I usually default to cauliflower in blended soups to fake the creamy texture.

    • Cauliflower and potatoes both work well for a creamy texture, as do cashews (maybe other nuts too?) I think the cashews actually add a little sweetness too, which is great next to the acidity of the tomatoes.

      But I LOVE tomato soup… so that’s probably part of it. πŸ™‚

  • Ahh! I just had a little cup of tomatoe bisque yesterday. I told myself I wanted to find a dairy free creamy version and BOOM πŸ’₯ I see your blog post! I am so darn excited to try this!
    Thank you sweet ladies! :)))

  • I would love to see a recipe for the Alfredo that’s mentioned! I’m lactose intolerant, so I’m super curious how to do a vegan Alfredo! Thanks guys, I love your site!

  • Can not wait to try this.. like maybe today hah. Have all the ing. on hand so yay!
    Thank you

  • Looks and sounds delish! And who doesn’t love a quick meal?? I would recommend soaking the cashews in water for at least 3 hours, or overnight, and then draining just before use. It makes them blend up super creamy. If you have a powerful blender you can skip soaking the cashews, but I have found that it really helps especially if your blender is not so powerful.

    • Great note Michelle. I think soaking the cashews would totally make them blend up even better. Or if you wanted to make this into a slow-cooker recipe and let the nuts soak in with everything for while. This is simply a quicker version, for anyone who wants a creamy (dairy free) option fast. But I love where your heads at. πŸ˜‰

  • I have never tried tomato soup before guessing I just wouldn’t be a fan, however this recipe has made me think otherwise so it might be next on my list to try out!

  • Looks tasty! I’ve really been loving the flavor combination of red pepper and tomatoes lately and will probably add a peeled, roasted one to the soup! πŸ…

  • THIS is exactly what I’m craving today. Going to make for dinner and love that I already have all of the ingredients on hand!

  • I made it for dinner tonight and everyone loved it! πŸ˜€ It’s an easy 10-minute recipe! Thank you Emma!!

    • Thanks! I love them too. The design is cute but they are also pretty big, so I like that for soup and pasta dishes. They are from West Elm.

  • I made it last night. It was so good! Thank you! I think I will add basil next time! Do you think I could sub almonds for the cashews? My friend can’t have cashew! Thanks!

  • Oh my gosh, I’m usually a tinned soup kind of girl but this recipe might just convert me! It looks so nice and easy to make! x

  • This is the BEST soup! I recently did the Wild Rose Dtox and made a big pot of it – it’s cleanse friendly and was a delicous lunch for quite a few days. Thanks so much for sharing. πŸ˜‰

This site uses Akismet to reduce spam. Learn how your comment data is processed.