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Creamy Tomato Soup with Garlic Croutons


Why, hello, Friends!

I have some VERY exciting news for you today. Have you noticed any changes on this post? Any photography improvements?

Yes. That’s right. Mr. Point-and-Shoot was put away in his little case for awhile, because I got my new camera in the mail. <SQUEEEEEEEEL!!!>

It isn’t the fanciest DSLR on planet earth, but it is a great camera for the price, and I can tell already that Mr. Camera (I haven’t given him a proper name yet) and I are going to be very good friends.


Speaking of good friends….

There’s something else that I’m going to be very good friends with: this tasty tomato soup recipe. AND the garlic croutons.

I haven’t had croutons on soup in a really, really long time. I haven’t had croutons period in a really long time, mostly because I’m too lazy to make my own, and the store-bought ones almost always have cheese or something in them.


But, I can tell already that these are going to be on the menu more often at our house. I’m having visions of salads with garlic croutons and creamy basil salad dressing on top already.


Well, folks, before you take this recipe and run with it, may I leave you with some food for thought? The kind that you can eat through the computer screen, without having to turn on your oven or stove?

It’s found in the book of Luke, chapter 4 and verse 4.

“And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God.” King James Version.

It is often so easy for me to get so caught up in cooking, eating, and photographing physical food that I forget about what’s really important on this earth. About choosing Jesus Christ as my best friend each and every day.

So, when you’re slurping your soup and snacking on croutons this week, remember this verse and shoot me a comment to tell me what you think of it.


Creamy Tomato Soup

Serves 3-4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup
Misc Child Friendly, Pre-preparable, Serve Hot


  • 4-1/2 cups cooked, crushed/diced tomatoes
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic (minced)
  • 1/4 teaspoon onion powder
  • 1 teaspoon agave nectar
  • 1/2-1 teaspoon salt (or to taste)
  • 1 pinch celery seed


Step 1
In a blender, combine precooked tomatoes (I used canned), cashews, and water. Blend until creamy and smooth. If your blender isn't very powerful, you may want to blend the cashews, water, and just 1/2 cup of your tomatoes first, until your cashews are creamy, before adding the rest of the tomatoes. Set blender mixture aside.
Step 2
In a large pot, heat olive oil and saute garlic and onion powder just for about 1 minute, or until garlic is softening.
Step 3
Pour blender mixture into the pot and stir in agave nectar, salt and celery seed. Cook just until soup is steaming and hot enough to serve. You may want to cover the pot, as this soup tends to splatter.
Step 4
Garnish with fresh shallots and garlic croutons, if desired, and serve hot.


Be careful when salting this soup if you are using commercially canned tomatoes, as they are usually salted already. You may not need more than 1/2 teaspoon. Or, depending on the brand of canned tomatoes, you may not need to add any salt at all. Salt to taste. Enjoy!

Garlic Croutons

Serves 3-4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Vegan, Vegetarian
Meal type Appetizer, Bread, Snack
Misc Child Friendly, Pre-preparable


  • 2 cups French bread, cubed (loosely packed cups)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon nutritional yeast flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon garlic powder


Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Combine all ingredients in a bowl, making sure all bread pieces are basically equally coated in olive oil and seasonings.
Step 3
Please bowl contents on cookie sheet and bake at 400 degrees F for about 4 minutes. Stir croutons and flip with spatula, then return to oven for another minute or two, depending on how crispy you like your croutons. They will continue to crisp up slightly as they cool.



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{ 5 comments… add one }

  • marcella January 24, 2013, 1:43 pm

    Looks delish! Thanks for the Bible verse. :)

  • Tara February 7, 2013, 9:07 pm

    This recipe is wonderful! My husband and have started a vegan, whole-foods based diet, so the addition of cashews in this recipe is wonderful and SO delicious! I’m looking forward to more recipes!

    • Lindsay February 11, 2013, 5:28 pm

      Thanks, Tara! I love that the cashews have so much protein in them. :)

  • Kelly October 13, 2013, 12:28 am

    This recipe looks wonderful, but I dont eat cashews. Do you think I could use cannellini beans? Thats how I usually make my soups creamy. Any suggestions on replacing the cashews would be great. Thanks!

    • Lindsay October 13, 2013, 10:24 am

      Hmm…I’ve never used cannellini beans to make soups creamy, but I don’t see why it shouldn’t work.


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