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Creamy Tomato Soup for Two

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vegan tomato soupThis soup turned out really really tasty with perfect texture, color, and flavor. A trifecta for the senses.

Also, it is just the right size for my husband and I to share. I tend to ‘get over’ leftovers quickly, even when I really like the dish in question. Making this so it was just the right portion for each of us worked out like a dream.

Creamy Tomato Soup for Two

    • Calories per serving: 129
    • Fat per serving: 8

    Have a delicious fresh Farmer's Market soup on the table and ready to eat in less than 5 minutes. Makes approximately 2 cups


    • 1 1/2 large heirloom tomatoes, chopped
    • 1 small yellow summer squash, chopped & ends removed
    • 1/3 cup almond milk or your favorite nut milk
    • 2 teaspoons of raw agave (or sweetener of your choice)
    • leaves off one stalk of basil
    • 1/2 teaspoon of Italian seasoning
    • 1 teaspoon of garlic powder
    • 1/2 teaspoon sea salt
    • 1/2 small Haas avocado, pit removed
    • Cayenne and fresh crushed black pepper to garnish


    1. Add tomatoes, summer squash, almond milk, basil, raw agave, Italian seasoning, garlic powder, sea salt to a blender and process until silky smooth.
    2. Now add your avocado and process until smooth again.
    3. Divvy up among 2 serving bowls and garnish with crushed pepper and cayenne.

    This soup would be great served with Roadrunner Veggie Flax Crisps!

    vegan tomato soup

    This will definitely become a staple soup in our house. It was easy and quick!

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