Super Simple Cream of Tomato Soup (Dairy Free)

June 24, 2016
Cream of Tomato Soup (Dairy free)

If you are growing tomatoes in the garden this summer – you might be looking for delicious recipes…

This cream of tomato soup is super simple – containing essentially just 4 ingredients. It is easy to make and the flavor does not disappoint.  And with the beautiful swirl of cashew cream – you would never guess that it is dairy free!!

Makes 2 main dish portions, or 4 side dish/appetizer portions. 

Ingredients:Red Tomatoes

  • 2 pounds of organic tomatoes (can be roma, vine ripe, grape, or a combination)
  • 1/2 of an onion, chopped
  • 1/4 cup of raw cashews
  • Avocado oil (can use olive or coconut oil)
  • Salt & pepper to taste – high quality like Himalayan or Real Salt
  • Water


  1. Preheat oven to 400 degrees
  2. Put cashews into 1 cup of water, allow to soak for 15 minutes – 2 hours.
  3. Slice tomatoes in half, coat in avocado or olive oil, sprinkle with salt, place sliced side down on parchment on baking pan. Put into oven.
  4. Cook tomatoes until just starting to get brown/roasted, about 25 – 30 mins.
  5. Heat a pot on medium on stove, add in about 2 tablespoons of avocado oil, add the chopped onions, and sauté until translucent, and then a little more to slightly brown – about 10 mins. Turn off heat.
  6. Drain the cashews and put into the blender with 1/2 cup of fresh water.  Add a pinch of salt, and blend for about 2 minutes.  You now have cashew cream. How easy was that?  Pour the cashew cream into a glass container, set aside. (alternatively you could use coconut milk if you prefer to not make the cashew cream).
  7. Take the tomatoes out of the oven, and put the tomatoes (with any juices released), the sautéed onions, and add 1 cup of filtered water into the blender.  Blend until smooth.
  8. Adjust the salt, add any additional seasonings or herbs that you like.  This all can be done in advance – just put the soup in a glass container and store in refrigerator – until ready to eat at this point.
  9. Pour the soup back into the pot, bring up to a boil, and then reduce to a simmer for about 5-10 mins.
  10. Pour the soup into bowls, swirl in the cashew cream, top with extra black pepper if desired.  Add as much cashew cream as you like. 
  11. Serve & enjoy!!

Optionally – serve with sourdough or gluten free croutons. 



Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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