Recipe Directions

Combine all the ingredients except the salt in a blender and plus until the mixture reaches the desired consistency (creamy or still slightly chunky, which ever you prefer). Add more water if you would like it less thick and salt to taste.

The original recipe in RAWSOME says serves 2-4, I can’t believe that since this recipe makes alot! I blend half at a time since I can’t fit in all in the blender at one time. So you get about 8 cups of soup.

Bellasera's Thoughts

This is my version of the Tomato Cream Soup soup in RAWSOME! by Brigitte Mars. Hers was good but I liked my version better. You won’t believe how good this tastes and how many none raw foodies friends I have who have tried it, loved it and not had any idea it was raw. YUMMYYYYYYYYYYYYYYY!!! I live on this stuff sometimes.

I adjust the salt to taste and most of the time don’t even add it due to the miso being salty. Depending on the tomatoes add more or less water.

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Very good! I'm eating this now! I added sundried tonatoes, avacado instead of almond butter and left out the basil. This hit the spot on my tomato craving!

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wow a new variation, cool, thanks!

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I just made this and instead of adding almond butter, I added a whole medium sized avocado. Came out creamy and delicious!

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Amanda always liked your barley soup....

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sometimes I add a spicy pepper to the mix Sweetpea, but the butternut squash, had not thought of that, great idea!

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Sounds and looks lovely. I adore tomato soup, I love to add red pepper for a rich flavour and sometimes butternut squash. It's great to add to zucchini for a spaghetti sauce too.

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