The Tomato Soup That Surprises Everyone — In the Best Way
There is a version of tomato soup that comes from a can, and then there is this. They share a name and very little else.
The secret is roasting. When you put tomatoes, carrots, red pepper, onion, and whole garlic cloves into a hot oven and let them caramelize for 40 minutes, something transformative happens. The sugars concentrate. The edges char slightly. Everything becomes sweeter, deeper, more complex. The smell alone is worth making this recipe.
Once everything is out of the oven and into the blender with soaked cashews, the texture becomes something extraordinary — velvety, thick, genuinely creamy without a drop of dairy or coconut milk. The cashews dissolve completely and become part of the soup in the most seamless way.
Now, the optional Vanilla Protein. I know — protein powder in soup sounds like a wellness blogger trick. But it is genuinely brilliant. Our Vanilla Protein is made from Pea, Sacha Inchi, Sunflower, and Pumpkin Seed Proteins with Mesquite and Vanilla — and the flavor profile is gentle and slightly sweet, which works beautifully in roasted tomato soup. It adds body, creaminess, and 20g of complete plant protein per serving, without changing the flavor profile you'd expect from a great tomato soup. It transforms this from a light lunch into a genuinely nourishing meal.
I love serving this with a really good piece of sourdough, a drizzle of good olive oil, and fresh basil if I have it. On a cold evening, this is my version of a hug in a bowl.
Creamy Roasted Tomato Soup
Ingredients (serves 3–4):
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• 3 tomatoes, quartered
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• 3 carrots, roughly chopped
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• 1 red pepper, deseeded and halved
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• 1 onion, quartered
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• 6 garlic cloves, unpeeled
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• 1 tsp Italian spices
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• 3 tbsp olive oil
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• Salt and pepper to taste
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• 1 cup cashews, soaked in water for 2+ hours then drained
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• 1–2 cups water (to blend)
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• Optional: 3 tbsp Vanilla Protein
Instructions:
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1. Preheat oven to 375°F (190°C).
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2. Place all vegetables and garlic on a large baking tray. Drizzle with olive oil, Italian spices, salt and pepper. Toss well to coat.
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3. Roast for 40–45 minutes until soft, caramelized, and slightly charred at the edges.
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4. Squeeze garlic cloves from their skins. Transfer all roasted vegetables to a high-speed blender.
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5. Add soaked cashews and 1 cup water. Blend until completely smooth and silky.
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6. Add more water to reach your desired consistency. Taste and adjust seasoning.
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7. Optional: blend in Vanilla Protein for extra creaminess and 20g of plant protein.
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8. Serve warm with crusty bread, a drizzle of olive oil, and fresh herbs.
Shop the Recipe
👉 Vanilla Protein — 20g Complete Plant Protein
👉 Healing Turmeric — Anti-Inflammatory & De-Stress
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Eat Plants. Feel Alive.
Xo Kristel & Michael