Tomato Basil Soup
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 4 ripe tomatoes
  • 5 sun dried tomatoes
  • 1 avocado
  • 1 cup basil (loosely packed)
  • 1 small garlic clove
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Soaking water from the sun dried tomatoes as needed (use water if using oil packed sun dried tomatoes)
  • Some chopped basil for garnish (optional)
  • Some chopped tomato for garnish (optional)
  1. Soak the sun dried tomatoes for 1-2 hours until they soften. Skip this process if you are using the oil packed kind. Save the soaking water!
  2. Roughly chop the tomatoes, basil, garlic, and sun dried tomatoes.
  3. Add all ingredients into the blender except for the soak water, basil and tomato for garnish. Blend until smooth.
  4. Check the consistency and add the soak water and blend until it reaches the desired consistency.
  5. Serving cold: Plate and garnish with basil and/or tomatoes.
  6. Serving warm using the high speed blender: Carry on blending for about 2 minutes until it reaches 110°. Check the temperature with a thermometer in between. Plate and garnish with basil and/or tomatoes, and serve immediately.
  7. Stove top heating: Pour the soup into a sauce pan or pot, and heat on the lowest flame, stirring consistently. Put the thermometer in to check the temperature ocasionally. Turn off the heat when it reaches 100°. Plate and garnish with basil and/or tomatoes, and serve immediately.
If you are pressed for time, use the oil packed sun dried tomatoes to skip the soaking process.

If you have other dishes you are serving with this soup, heat the soup up at the very end of the cooking, so you can serve it warm with all the other dishes.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at