Healthy "Cream" of Tomato Soup
Cook time
Total time
Serves: 8 cups
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 2 large stalks celery, about 1 cup
  • 1 tbsp chopped fresh thyme
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 (28 oz) cans no-salt added diced tomatoes
  • ¾ cup raw cashews
  • 2 tbsp tomato paste
  • fresh thyme, basil
  • avocado (optional)
  1. Heat oil in a large pot over medium heat.
  2. Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes
  3. Stir in the tomatoes with juice, cashews, tomato paste and 1½ cups water.
  4. Bring to a boil over high heat, then lower to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes.
  5. Allow to cool slightly.
  6. Using blender, puree the mixture in 3 batches until smooth, transferring the soup to a pot/storage container as it is pureed.
  7. Serve immediately or reheat in a pot over medium heat.
  8. Top with chopped avocado, thyme and basil
Recipe by Sugar Plum Sisters at