It is very easy to make, and is made creamy by the addition of a almond puree. This adds taste and creaminess (without dairy). It also add protein, so it is a “complete protein” when eaten with wholemeal bread.

Creamy Tomato Soup

Makes 4 large servings


  • 2 tablespoons oil
  • 1 large onion chopped
  • 1 stalk celery roughly chopped
  • 1 small carrot roughly chopped
  • 2 cloves garlic
  • 3 x 400g cans tomatoes
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1/2 teaspoon mixed herbs
  • 1 cup almonds + 1 cup water (blended well with stick blender or blender)


  1. cook veges, garlic and oil until clear
  2. add all remaining ingredients (except cashew mix) and bring to boil and simmer for 30 minutes
  3. blend well with stick blender – it may take a minute or so to get a nice creamy paste – if you do not go long enough it may just be water and almond bits
  4. stir in almond mix and heat slightly to bring back to temperature – do not return to the boil
  5. serve with wholemeal bread