Creamy Basil Tomato Soup

Fall is officially here and the cooler weather is starting to peak its head over here in Los Angeles, ever so slightly.  I just love fall, I love making soups and sipping on my pumpkin latte or raw vegan nog.  It’s just a cozy season.  I really am looking forward to cooler weather here.

This month my husband has put himself up to the challenge of a 30 day plant-based diet.  At least half of that he is trying to eat raw foods.  I have to say I am really impressed with his efforts, he has been doing really good.  Mind you this is coming from a man who before I met him was eating some type of meat at almost every meal, especially prosciutto, that really was his first love before me! So if you are thinking your mate or family will never give up, or at least greatly cut back  their carnivorous habits let me tell you there is hope!

I love having him eating this way because it gives me more incentive to get creative to make sure he likes the food too.  And when he gives me the thumbs up I know it must be good so of course I have to share it with you!

Creamy Basil Tomato Soup


This raw, dairy-free soup only takes five minutes to make, that is with preparation and all!  Talk about keeping it simple and quick, there is no excuse not to find five minutes to eat a healthy meal.  I like to have a nice green leafy salad with this, it complements it nicely.  Dehydrated crackers are nice too.


Creamy Basil Tomato Soup


This soup is oil-free and salt-free.  On the Standard American Diet (SAD) oils and salt are found in everything.  I really try to avoid them as much as possible.  Sun-dried tomatoes tend to be salty, so I added them to give that added flavor without the extra salt.  To read more on reasons to avoid salt, click here. If you have a high-speed blender like a Vitamix it’s really nice because it actually warms the soup, if not this it’s still really good at room temperature.


Creamy Basil Tomato Soup


Enjoy this savory soup!

Serves 1


5 vine ripe organic tomatoes

1/4 cup raw cashews (soaked over night, rinsed and drained)

1/4 cup oil-free sun-dried tomatoes ( I use Just Tomatoes)

1/4 cup basil leaves

1 Tbsp fresh rosemary

1 tsp dried oregano

1/8 tsp red chili pepper flakes

(optional) 2 Tbsp nutritional yeast

Directions: Put all the above ingredients in the blender and blend for about one minute until creamy.  IF you have a high-speed blender and want it warm, blend for at least two minutes. Pour into a beautiful bowl, garnish with basil leaves and chili flakes.



  1. simon on September 24, 2013 at 4:20 pm

    Thank you for sharing this – I am making an effort to eat more food – Im just going vegan and this is really inspiring 🙂

    • Christine on September 24, 2013 at 5:55 pm

      Congratulations on your new journey that’s awesome! I hope you enjoy this recipe and others here, and if there is anything I can help you with as you transition, please let me know. 🙂

  2. ADRIENE on September 24, 2013 at 9:11 pm

    I have read raw cashews are actually poisonous. I get sick when I eat them. What is your thoughts on raw cashews and what good nut substitute would you recommend for this soup?

    • Christine on September 25, 2013 at 4:08 pm

      Oh I’m sorry to hear that. I eat cashews and never had a problem, however I eat them in very little quantities and not often.. As far as cashews being poisonous, I have read that when they are truly raw they do contain a toxic substance, so apparently “raw” cashews technically aren’t raw because they have to steam them to get rid of it. As far as substitutes go you can use almonds, macadamia, or pine nuts. Here is a link I found with further info on cashews.
      Sending you hugs!

  3. Laura on January 12, 2014 at 2:51 pm

    I loved this recipe! It was my very first attempt at making raw soup, and it came out perfectly! I just personally added a dash of sea salt and black pepper to mine for extra taste. I cannot wait to try more raw soup recipes! Yum! 🙂

    • Christine on January 12, 2014 at 4:02 pm

      Yay!! I’m so happy to hear that, I am so happy to hear that Laura. I always appreciate the feedback. Keep up the great work! xo

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Christine Roseberry

About Me

Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.

As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.

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