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10-Minute Creamy Tomato Soup

Course Soup
Cuisine American
Keyword black bean soup, tomato soup
Servings 2


  • 2-3 tablespoons onion chopped
  • 3 cloves of garlic chopped
  • 1 tablespoon olive oil
  • 1 can whole tomatoes + juice 14.5 oz
  • ½ cup vegetable stock or water
  • cup raw cashews
  • teaspoon cayenne or more
  • salt and pepper to taste


  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.