So, every year my grandmother grows tomatoes.

Lady loves a good garden, but for some reason in that particular neighbourhood all the elders swap mass quantities of their crops to each other, and by the end of the fall my grandmothers fridge and freezer is jam-packed with bags upon bags of green beans, tomatoes, herbs, spices, squash… you name it.

Trust me, I’m not complaining; it all comes back this way, and I could only hope to have thumbs as green an grans in the near future! So after receiving a mass quantity of tomatoes, by the fall I had a serious desire to do something special with them (I have to freeze everything she brings me, since it comes by the truck full).

And with the desire to cook something special usually brings on a craving of some sort. This time, Campbells Creamy Tomato Soup was in the back of my mind. Which is so weird, I haven’t had a tomato soup in ages, but something between the garden, fresh tomatoes, cooling weather, something sparked a desire for grilled cheese and tomato soup.

Since most brands that we stumble across contain a lot of sodium, preservatives, cream, sugar, (these ingredients definitely make a soup taste yummy), we really wanted a delicious tomato soup that didn’t have all of the above, but instead was made with simple, whole food ingredients.

In our humble opinion, tomato soup in the winter needs to have a creamy element to it, or else it tastes more like gazpacho, and we reserve that for the summer months. But, creamy soups end up making us feel bloated, gassy and heavy (they actually make our stomach’s ache as well). So, obviously, we had to tackle this craving in the healthiest and most delicious creamy tomatoey way possible.

Guys, if you’re looking for the perfect soup pairing (aside from grilled cheese, but we don’t have a recipe for that… yet), this Simple Kale Salad With Creamy Garlic Dressing is the perfect thing.


Cashew Cream Tomato Soup

If you're looking for a rich and creamy, plant-based tomato soup that not only fills your bellies, but warms your heart, this is the perfect vegan tomato soup for you.
Course Soup
Cuisine Healthy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 277 kcal



  1. Heat oil in soup pot over medium, and add leeks and cook down until soft (about 3-5 minutes).
  2. Add garlic, tomatoes, sundried tomatoes and a sprinkle of salt and pepper, and cook down about 15 minutes, until the juices and water has come out of the tomatoes and you’re started to get more of a stew-like consistency.
  3. Add the tomato paste and 1 cup of broth along with the potatoes, and carrots and stew with the lid on until the vegetables are soft.
  4. Meanwhile, in a blender blend together the remaining broth, cashews and nutritional yeast.
  5. When the vegetables are cooked, add the cashew and broth blend to the soup, the herbs (except for the basil) and cook for an additional 3-5 minutes.
  6. Turn off the stove, and blend with a stand mixer or handheld until everything is completely blended. When blended add the remaining basil and season according to taste.

Recipe Notes

Note: if the soup is too thick for your taste you can add more vegetable stock.

Nutrition Facts
Cashew Cream Tomato Soup
Amount Per Serving
Calories 277 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 740mg 31%
Potassium 1212mg 35%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 12g
Protein 9g 18%
Vitamin A 145.9%
Vitamin C 43.9%
Calcium 7.2%
Iron 26.4%
* Percent Daily Values are based on a 2000 calorie diet.

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