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Top view of three bowls of creamy tomato soup on a grey background

Tomato Soup

This creamy Tomato Soup is easy to make with cherry tomatoes, fresh basil and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.

Course Side Dish
Cuisine American
Keyword creamy tomato basil soup, creamy tomato soup, homemade tomato soup, how to make tomato soup, roasted tomato soup, tomato basil soup, tomato basil soup recipe, tomato soup recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 132 kcal
Author Kelly


  • 1.5 lbs roma, plum or cherry tomatoes , cut into halves (for the Roma and plum). May also sub with one (24oz) can of Fire-Roasted San Marzano Whole Tomatoes
  • 1 yellow onion , cut into quarters
  • 3 large garlic cloves
  • 1 cup vegetable stock / broth
  • 1/2 cup fresh basil OR sub with 2 Tablespoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 tsp ground coriander , optional
  • 1/2 cup cashews , soaked in boiling water for 7 minutes
  • 1/2 cup unsweetened almond milk OR any plant-based milk
  • salt and freshly cracked pepper

For garnish:

  • fresh basil or parsley , for garnish
  • coconut cream or reserved cashew cream , for garnish


  1. Preheat the oven to 400°F.

  2. Grease or line a large baking sheet with parchment paper. Place the halved tomatoes (or whole cherry tomatoes), onion and garlic on and drizzle with 1-2 tablespoons of olive oil and sprinkle with salt and freshly cracked black pepper, to taste. Roast in the oven for 30-35 minutes. Skip this part if using canned tomatoes.

    Top view of cherry tomatoes on a baking sheet
  3. Make the cashew cream by blending cashews and plant milk in a high speed blender for about 30 seconds until smooth.

    Top view of cashew cream on a wooden cutting board
  4. Once the tomatoes are cooked (the skins should be burst and starting to blister), remove from the oven and add to a large pot, making sure to include all the juices.

  5. Add vegetable stock and turn heat to medium and bring to a gentle boil. Add basil and oregano Remove from heat and use a hand held immersion blender (or allow to cool and pour into a high-speed blender) and blend until smooth.

    Top view of a pot of healthy tomato soup on a beige background
  6. Stir in the blended cashew cream. Taste and season with additional salt, pepper and other seasonings.

    Drizzle with coconut cream or reserved cashew cream and serve!

    Top view of one bowl of Whole30 tomato soup on a grey background
Nutrition Facts
Tomato Soup
Amount Per Serving (1 serving)
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.