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Bowl of Fast and Easy Tomato Soup

Fast and Easy Tomato Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 Servings 1x
  • Category: Soup


There’s nothing like a warming bowl of soup to cuddle up.  We have a delicious new soup that is sure to do the trick. Comforting, creamy, and full of fresh tomato flavors, this Fast and Easy Tomato Soup is perfect for week nights when you need something quick to get on the table. Throw in some left-over steamed rice or roasted veggies, and you have a perfectly satisfying and filling soup making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


  • 1/8 cup raw cashews *
  • 1 – [ 26.46 oz. carton ] Pomi Strained Tomatoes*
  • ½ cup vegetable broth *
  • ¾ cup water
  • ½ cup unsweetened plain plant milk
  • 1 Tablespoon white miso  *
  • 1 Tablespoon dried minced onions
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt (+/-) *
  • Pinch black pepper 

Optional Toppings:

  • Crushed red pepper flakes
  • Chiffonade fresh basil
  • Unsweetened plain plant yogurt
  • Microgreens

Optional Add-ins:

  • Sundried tomatoes, fine chop (not packed in oil)
  • Steamed rice of choice
  • Beans of choice
  • Additional spices
  • Greens such as spinach, kale, etc.
  • Roasted red peppers (not packed in oil)
  • Roasted veggies


  1. In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes (or do a quick boil by placing the cashews in a small pot, cover with water and boil for 10 minutes).
  2. In a medium sized pot, add all the ingredients (except the cashews and any add-ins or toppings) and cook for 5 minutes. Remove from the stove allow to cool slightly.
  3. Transfer the soup and cashews to a high-speed blender and blend until smooth, about one minute. Please be very careful. Cover the high-speed blender with a thick tea towel to prevent burns when unscrewing the lid as the steam from the hot soup builds and can squirt out when you unscrew the lid. Then transfer the soup back to the pot and add in any additional seasoning or add-ins that you wish.
  4. Serve with your favorite toppings.


*Pomi Strained Tomatoes:  The Pomi Strained Tomatoes are an essential ingredient in this recipe as Pomi’s Strained Tomatoes has a unique, fresh flavor to them.  They are absolutely delicious. You can substitute other strained tomato brands or  types of tomatoes and puree them, but the flavor may not be as robust or fresh tasting.  You can find Pomi Strained Tomatoes at most grocery stores. They come in a small red box and can be found near the tomato products like puree, sauce, and paste.

*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  2 to 3

*Storage: Refrigerate and use within 7 days.