Quick and Easy Creamy Cherry Tomato Soup

Serve your family and friends this delicious and comforting soup, made with cherry tomatoes, giving you a taste of summer even in the middle of winter. It is an easy and quick plant-based soup to make but delivers a fantastic depth of flavor – one of my favorite soups.

Love this soup? Try some of my other favorite soup recipes: Lasagna soup, Minestrone Soup, Sweet Potato Kale Coconut Curry Soup.

What makes this Cherry Tomato Soup so special?

Cherry tomatoes have a slightly different flavor than regular tomatoes. I would personally classify them as sweeter in flavor, but some may experience them as a bit more tart. Either way, I really like the flavor these cherry tomatoes bring to this soup. Cherry tomatoes are also readily available in grocery stores any time of year, making them a great choice for this comforting soup.

Health Benefits of Cherry Tomatoes:

• Provides necessary vitamins and minerals, especially vitamin A, C, E and Potassium
• Rich in antioxidants, especially Lycopene

Helpful Tips:

• Saute the onion, garlic, and crushed red pepper before adding the other ingredients

You have two options for adding the creamy element, cashews, to this soup:

• Simply cook the cashews in the soup, and blend all the ingredients at the end. It is the easiest and quickest way.
• Or blend soaked cashews with a little bit of water and add the creamer to the soup at the end of the cooking process.

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• It is helpful to have a good blender for this soup. If you don’t have a good blender, use an unsweetened plant-based creamer instead of the cashews.
• Serve this soup with some deliciously seasoned croutons – click here to see my garlic crouton recipe. I love these flavorful croutons.
• If available, you may add some fresh basil to this soup; if not, use freeze-dried basil.

How to Make Cherry Tomato Soup:

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List of ingredients:

• Cherry Tomatoes
• Olive Oil
• Onion
• Garlic
• Crushed Red Pepper
• Raw Cashews
• Better-Than-Bouillon (vegetable based)
• Freeze-dried or Dried basil
• Vegetable Stock
• Salt

Saute chopped onion in a little olive oil until translucent.
Next, add garlic, crushed red pepper, and basil.
Saute for another couple of minutes.
Then add the cherry tomatoes. Continue to saute for a few minutes, frequently stirring to prevent sticking.
Add cashews, vegetable stock, and better-than-bouillon. Bring to a simmer. Let simmer for 10-15 minutes.
Pour into a good blender and blend on high until smooth.
Return to pot.
Salt to taste.

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Common Questions:

Do I need a blender to make this creamy cherry tomato soup?

Yes, you do. You could also use a stick blender.

Can I use canned tomatoes to make this soup?

Yes, but the flavor will be slightly different.

How long will this soup last in the fridge?

One week.

Can I freeze this soup?

Yes, you can.

Do I need to presoak the cashews?

No, not if you simmer the cashews in the soup prior to blending them.

Is this soup plant-based and vegan?

Yes, it is!

Can this soup be made gluten-free?

Yes! Just make sure you use a gluten-free bouillon.

Can I make this soup without nuts?

Yes, just substitute the cashews for a nut-free (unsweetened) creamer.

Watch Me Make this Creamy Tomato Soup:

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