Cream-less Creamy Tomato Soup


That’s right. No cream here – not even the non-dairy variety. This delicious comforting soup has that silky smooth texture without the addition of cream, soy, oil, nuts or seeds. And it is so easy to prepare. 

This recipe is similar to the one for an all raw creamy tomato soup that I blogged several months ago but uses canned tomatoes instead of fresh and requires fewer ingredients overall. Using canned tomatoes means that all is not lost at the end of tomato season!  This recipe is a little faster to throw together than the one posted earlier and can be eaten raw or heated up. 


  • 1 28 FL oz. (796 grams) can of no salt added tomatoes, in sauce
  • 1 large red or orange pepper
  • ¼ fresh avocado
  • ¼ cup water (up to ½ cup)
  • Juice from ½ fresh lemon (or lime)
  • 2 or 3 stems of fresh basil
  • 1 tsp. blackstrap molasses
  • 1 tsp. maple syrup
  • 1 tsp. salt
  • Fresh basil 
  • Freshly ground black pepper


Core and seed the pepper, and coarsely chop. Separate the leaves and stems from a couple of sprigs of basil. Reserve the leaves for garnishing the soup. Add basil stems to a blender with all of the other ingredients except the water. Puree until smooth. Strain the mixture into a saucepan using a fine-mesh sieve.

Gently heat the soup, adding ¼ cup of water to start, increasing the amount until you reach the desired thickness. Adjust the seasonings – if too acidic; add a little sweetener, etc. Season to taste with more salt and pepper.

Garnish with GF croutons, diced fresh avocado, fresh basil and serve.



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