caroline’s cream-less tomato soup

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Contributed by Caroline Chambers


  • 4 tablespoons unsalted butter or olive oil
  • 1 large yellow onion, chopped
  • 2 large carrots, chopped
  • 4 cloves garlic, smashed
  • 2 (28 oz.) cans whole peeled tomatoes
  • 2 cups low-sodium vegetable stock, plus more for thinning
  • 1 (8 oz.) sweet potato, peeled and cubed
  • ½ cup raw cashews or ½ cup canned cannellini beans or ½ cup heavy cream
  • kosher salt and cracked black pepper
  • 2 tablespoons honey, plus more to taste
  • olive oil, for drizzling


  • Melt in a large heavy-bottomed pot over medium heat 4 tablespoons butter. Sauté 1 chopped onion, 2 chopped carrots, and 4 smashed garlic cloves until tender, 5 minutes.
  • Stir in 2 (28 oz.) cans tomatoes, 2 cups stock, 1 chopped sweet potato, ½ cup cashews, 2 teaspoons salt, and ¼ teaspoon pepper. Bring to a boil over high heat, reduce to a simmer over medium-low, cover and cook for 45 minutes.
  • Stir in 2 tablespoons honey and let cool for a few minutes. Ladle soup into a high-powered blender in batches (you don’t want to fill the blender more than ¾ 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.
  • Taste and add salt, pepper, and honey (if tastes too acidic, add more honey) as needed.
  • 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 olive oil and grind fresh pepper on top.


  • Serve with a grilled cheese and a crisp green salad to complete this meal.


  • Protein: For additional protein, add in 1 can beans or serve with cooked quinoa.


  • Carrots, onions and sweet potatoes can be cut up to 3 days in advance and stored separately in airtight containers in the refrigerator.
  • Soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Soup can be frozen up to 3 months.


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