Creamy Vegan Vitamix Tomato Soup with a Kick (dairy free, low-carb, keto)
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This Vegan Vitamix Tomato Soup is loaded with luscious roasted tomatoes, garlic, thyme, and a dash of cayenne, and is a breeze to make.
It’s perfect for chilly days but so easy you’re for sure going to want to make it any time of year!
I have such fond memories of Grilled Cheese and Tomato Soup days from my youth. Now I guess that “youth” is a relative term, correct? I guess I should say “childhood”–because in 20 years, where I’m at now will be “youth” too.
Anyhow, those drippy ooey gooey toasted bread and cheese sandwiches (likely made from Wonder Bread and “American Cheeze” slices –yikes!–that had been slathered with margarine–double yikes) that were only made better when they were dipped into a bowl of Campbell’s Tomato Soup.
Yes, we indulged in a lot of fake food in my childhood. Sigh.
Fast forward to today.
Things have changed.
No Wonder Bread has ever been in the house –and there’s also never been any American “Cheeze food,” and no margarine either.
And well, no Campbell’s.
Now, I’m not perfect, but we’re trying to be as healthy as possible in our house.
Whole Foodie Grilled Cheese, anyone?
I plan to work on a whole food grilled cheese sandwich for the blog later (a dairy-free one for my dairy-allergic son), but today I’m sharing this Creamy Roasted Tomato Soup for you that is sure to give Campbell’s a run for the money.
Hey, speaking of—how about making a Healthier Grilled Cheese out of this Focaccia Flax Bread and your favorite regular or vegan cheese? Mmmmm…..
It’s a seriously-delicious vegan tomato soup that is made just right with roasted tomatoes, garlic, and thyme, and is suitable for all the grilled cheese dipping or mug sipping that you care to do.
And bonus–it even works as a dip …..and of course it can–we all remember dipping our Grilled Cheese in our soup, right? Why not dip veggies and more too?
Just make the soup as thick or as thin as you’d like, and dip away.
About This Vegan Tomato Soup
This soup is fantastic for several reasons. It tastes great and it’s super easy to make (especially if you roast the veggies in a pan), and it’s of course loaded with the healthful benefits of tomatoes.
And there’s something super fun about whipping up soup in a blender. Not sure why, but it’s this kind of freeing thing. No big pot on the stove. Just you and the blender.
I love my blender. Personally, I have a Vitamix (you can also order it on Amazon, but if you buy off of my affiliate link to Vitamix’s website you get free shipping) and love being able to make Coconut Milk, Powdered Sugar, Almond Butter, Coconut Butter, Rice Milk, sorbets, and more. But soup?
Yes – blender soup!
Can You Roast Tomatoes In a Pan?
You totally can do that. I’ve done it myself and it works out pretty well! There’s something special about roasting in the oven, but if you don’t have time, or don’t want to heat up the kitchen, just pop everything in the pan and cook until they’re caramelized.
Recipe Notes
Tomatoes: You can use whatever tomatoes you like. The recipe indicates large tomatoes, but you could of course roast Roma tomatoes or Cherry tomatoes–and in a pinch you could use jarred tomatoes and even roast those in a large pot or pan–in that case you will have a thinner soup, but it will still be delicious. These fire-roasted tomatoes would be a fantastic choice if you are going to go the canned tomato route.
Cashew Alternatives: Hemp seeds or macadamias are a great alternative for the cashews. I haven’t tried them yet, but they should work out just fine.
Special Diet Notes
Paleo: This soup is paleo.
AIP: This soup can be made AIP Protocol compliant by roasting vegetables like carrots, beets, and celery for the base, and then using dried coconut (or add about 1/3 to 1/2 cup coconut milk) instead of the cashews. I think it would work well!
THM: For those on the Trim Healthy Mama eating plan, this soup is a THM:S recipe.
Vegan: This soup is vegan as written.
Keto: This soup is pretty low-carb but cashews are a bit higher carb for a nut. Using Hemp seeds works great and is lower carb. Additionally using heavy cream is a great option as well. I haven’t made it that way but it would be a lovely option.
Instructions
Slice tomatoes. (Photo 1)
Place on a baking sheet with the cut side facing up. (Photo 2)
Add garlic and onion. Bake for 30-40 minutes or until the edges of the onion, garlic, and tomatoes start to caramelize. (Photo 3)
Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender. (Photo 4)
Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth. Adjust seasonings to taste and add broth or milk until desired consistency is reached. (Photos 5 & 6)
What You Will Need
Baking pan
Blender (As I said earlier, I HIGHLY recommend this blender. I even use it every day multiple times.)
If you make this soup, I’d love it if you’d tag me on Instagram or post a photo or comment on Pinterest!
Let’s spread the word that healthy living can be fun and delicious!
Creamy Vegan Vitamix Tomato Soup
Ingredients
- 6 large tomatoes, cut in half (or about 42 ounces of whole canned tomatoes)
- 1 medium onion (cut into chunks)
- 1 whole garlic bulb (with top cut off about ½”, to expose cloves)
- 2 tablespoon fresh thyme leaves (or 2 teaspoon dried thyme)
- 1/4 cup raw cashews (see Recipe Notes for alternatives)
- 1/8 teaspoon cayenne pepper (or to taste)
- 1-2 tablespoon olive oil
- 1 teaspoon chicken bouillon (or 1 teaspoon of this vegetable broth mix)
- broth or coconut milk (optional)
- salt
- pepper
Instructions
- Soak cashews in water for 1-4 hours, then rinse and set aside.
- Preheat oven to 400° F.
- Place the tomatoes (with the cut side facing up), onion, and garlic bulb on a baking sheet. Sprinkle the thyme leaves and salt and pepper over top.
- Drizzle with olive oil.
- Bake for 30-40 minute or until the edges of the onion, garlic, and tomatoes start to caramelize.
- Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender.
- Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth.
- Adjust seasonings to taste and add broth or milk until desired consistency is reached.
- Heat, top with fresh or dried parsley, nutritional yeast, or cheese (if desired), and serve.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Can’t wait to hear what you think about this soup!
One of my favorite boxed soup is Roasted Red Pepper and Tomato Soup by Pacific Foods. It’s organic, too. I use it for the base of a copycat recipe for Salmon Bisque from a restaurant we have been going to for over 40 years. We ALWAYS get the High Tea and their Salmon Bisque and sit for hours drinking tea and talking. It’s a tradition for all of us; my 2 daughters (and now their sons), my mom (dad passed away over 7 years ago, but he used to go and drink the tea as well!) and myself. Mom is 92 now but still likes to go and have High Tea!
I think I’d add roasted red peppers to this to make my own version!!!
Hi Carol. I’ve seen that soup at Costco, I think, but I’ve never bought it. Now I’ll have to! I love that your mom likes going to High Tea! I have fun memories of having tea gatherings in Ireland and Japan but of course the tea in Japan was quite different. Look forward to hearing what you think about the soup!
If you’d like my Salmon Bisque recipe, here it is. Just sub the Roasted Red Pepper and Tomato Soup for this recipe!
I sent this to my daughters, so it looks a bit odd…..
ALSO, I make the Vegetable Broth Powder and use as seasoning in lots of recipes. Same with the Seasoned Salt.:
OK, I think I have come up with a passable salmon bisque recipe:
**Base of Tomato & Red Pepper soup (3/4 box)
**Mirepoix: 2 parts onion/1 part carrot/1 part celery softened in bacon grease or butter do NOT brown.
About 1 pint
**Add in about 3/4 cup homemade pumpkin puree
**Add about 2/3 cup heavy cream
**Add in SMOKED salmon (unfortunately, they don’t just have ‘plain’, they have BBQ, teriyaki, etc. so I just got the least flavored: lemon dill). I just forked some off until I thought it was enough…
Add vegetable broth powder: about 2 tsp, or to taste: recipe follows
add Seasoned Salt: about 2 tsp, or to taste: recipe….. ??? Must be on my old computer…I’ll try to find it
Add in mushroom powder:About 1 TBSP. I made one with chaga, porcini, shiitake, portobello, chanterelle, oyster, Reishi. Just get dried ones and blend them up in your blender.
You can also add in any or all of the following for flavor:
bay leaf
white wine
parsley
shallot
leeks
mushrooms
clam juice
cilantro
dill
old bay seasoning
ALLSPICE
SEAWEED SEASONING
GINGER
You can’t taste the pumpkin, I just added it as I made my own puree and needed something to thicken the soup as the TRP soup isn’t condensed and adding in the cream makes it thinner…
If I wasn’t on keto, I would have added in a bit of potato to help thicken it…
I think it’s a pretty good recipe that tastes a LOT like the one at Lovejoys.
SEASONED SALT RECIPE (KIND OF)
This is a basic one. I added in kelp and dulse for the iodine, upped the onion and garlic, eliminated or really reduced the red pepper and chili (this is a seasoned salt, not a hot sauce!)added celery seed, SMOKED paprika, cilantro, turmeric, dulse, kelp, dill, marjoram, basil, oregano, sage, rosemary etc. and probably lots more…
I add in dill, dry mustard, cayenne pepper, oregano, chipotle powder, turmeric, dulse, kelp, cilantro, coriander and basil. There are a couple of hot spices, but they don’t actually make it hot……I use the onion and garlic powders for the base and add the others in the same amounts, to my taste.
¼ cup onion powder
¼ cup garlic powder
¼ cup black pepper
2 TBSP chili powder
3 TBSP paprika
½ cup Himalayan salt or sea salt
2 TBSP dried parsley
1 TBSP red pepper flakes optional
Vegetable Broth Powder
Servings: 1 cup
4 tablespoons celery salt seed
In lieu of celery salt, I use:
*1 tablespoon extra fine sea salt
*2 tablespoons RAW organic CARROT POWDER
*2 teaspoons organic ground onion powder
*1 teaspoon organic ground Mace
4 tablespoons dried parsley flakes
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons cilantro
2 tablespoons ground SUMMER Savory
2 T dried powdered Tomato
2 T Dried powdered Spinach
2 T dried powdered Kale 2 T dried powdered Onion
2 T dried powdered Carrot
2 teaspoons dried marjoram
1/2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage
This all looks great! Can’t wait to try it!!
Loved it. Used a bit more cayenne pepper than I should next time. Was very flavorful. I added basil to blender too. Used hemp seeds instead for low carbs. Thanks for the recipe
Sorry for the delay in responding. Thanks for the kind words. I actually tried it with hemp seeds based on your recommendation and you are right it was delicious. I’m going to add that to the post soon – thanks for the great tip!
We use hemp hearts all the time in this vegan ranch recipe and I have too many right now, so I can make this soup to use them up :).
Thanks again! My son loved it too ;).
Hello. I know you do a lot of dairy free for your family, however, I’m on the KETO diet, and would like to make this KETO friendly. I also know that you made this just as it is, without modifications. Are the cashews for making it thick? I’ like to make this with heavy cream, so I’d probably leave out the cashews and use that instead.
Hello there and yes, great points. I actually did have a hemp option in there for a lower carb nut–we are having caching issues w/ the site and some changes aren’t taking. Working on it. I just updated the post for you with your suggestion about cream. Let me know if that helps and yes, the cashews are for thickening but also for the creaminess. Hope that helps and that you like it!