Raw Recipes

Cream of Tomato Soup

Posted on December 21 2011 | (2) Comments
Category: Soup and Salad Recipes

Cream of Tomato Soup

Yield: 1 1/2 cups, 2 servings

For an all-American soup and sammy lunch, try this Cream of Tomato with a Veggie Sub.


  • 3 tomatoes, chopped
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 avocado, chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried


  • measuring cups
  • measuring spoons
  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • garlic press
  • blender
  • rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the dill and blend briefly, just to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.

Previous Comments

On December 22, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer,

At this time of year where I live (TN), there are no fresh tomatoes and the ones even at the health food store are not that good.  I’m assuming that substituting organic canned diced tomatoes is acceptable, right?  If so, what amount of canned tomatoes would equal 3 fresh ones.


On December 26, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Christy,

I was just in Tennessee, doing the photo shoot for the revised edition of my book, out next summer. In fact, I took that picture of the soup there last week, with tomatoes purchased in Tennessee! I wouldn’t use canned tomatoes in this recipe, as they wouldn’t taste right. Canned tomatoes are better in cooked recipes. If you don’t want to use fresh ones, maybe try a different soup, such as my Cream of Zucchini Soup.


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