caroline’s cream-less tomato soup

5 from 1 vote
Total Time: 55 minutes
Servings: 6
Contributed by Caroline Chambers


  • 4 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 4 cloves garlic smashed
  • 2 cans whole peeled tomatoes
  • 2 cups low-sodium vegetable stock
  • 1 sweet potato peeled and cubed
  • ½ cup cashews can substitute cannellini beans
  • 2 teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons honey


  • Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat.
  • Sauté 1 chopped onion, 2 chopped carrots, and 4 smashed garlic cloves for 5 minutes.
  • Stir in 2 (28-ounce) cans of whole, peeled tomatoes, 2 cups vegetable stock, 1 chopped sweet potato, 1/2 cup cashews, 2 teaspoons salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat. Reduce to a simmer over medium-low, cover the pot, and cook for 45 minutes.
  • Stir in 2 tablespoons of honey and let the soup cool for a few minutes. Ladle the soup into a high-powered blender in batches (you don’t want to fill the blender more than 3/4 of the way full) and blend for 1 minute, until totally smooth.
  • Transfer the blended soup to a large bowl. If it’s too thick, simply blend in more vegetable stock until you have a nice tomato bisque-ish consistency. You might end up needing to blend in up to 2 cups more vegetable stock to achieve this consistency.
  • You can use an immersion blender here — but it is impossible to get the creamy, smooth consistency we’re going for with an immersion blender, so I don’t recommend it. The large blender works best. Taste and add salt, pepper, and honey (if tastes too acidic, add more honey) as needed.
  • Ladle the soup into bowls and if you’re feeling fancy, drizzle some extra-virgin olive oil and grind fresh pepper on top.


  • Enjoy this soup with the Apple Bacon Cheddar Grilled Cheese Sandwiches in Recipe Club.


Calories: 226kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1323mg | Potassium: 562mg | Fiber: 4g | Sugar: 14g | Vitamin A: 9302IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 2mg