Creamy Tomato Soup


This is the easiest and fastest soup I know how to put together. My family asks for it often and I make it a complete meal with some steamed vegetables with sauce or a salad.


  • Two 28 oz cans of stewed tomatoes
  • 2 quarts of water or vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon granulated onion
  • 1/2 cup raw cashews
  • 3/4 cup almond milk
  • 1 clove garlic, peeled
  • 1 teaspoon arrowroot powder
  • himalayan salt and pepper to taste
  • fresh basil leaves for garnish


  • soup stockpot
  • high speed blender
  • stick blender


  1. Combine tomatoes, water or broth, dried herbs and granulated onion to the stockpot. Bring to a boil and simmer gently for about 15 minutes.
  2. In the meantime, combine the cashews, almond milk, arrowroot powder and garlic clove in a high speed blender. Blend until smooth and slightly thickened.
  3. Add the contents of the blender to the soup. Puree with a stick blender or in batches in your high speed blender. Serve with chopped fresh basil leaves if desired.


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