Jenny's Raw Recipe Blog

Cream of Tomato Soup

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

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