No-Cook Vegan Creamy Tomato and Basil Soup Print 3 LikeDislike By Christine Roseberry This month my husband has put himself up to the challenge of a 30 day plant-based diet. At least half of that he is trying to eat raw foods. I have to say I am really impressed with his efforts, he has been doing really well. Mind you, this is coming from a man who before I met him was eating some type of meat at almost every meal, especially prosciutto (that really was his first love before me!) So if you are thinking your mate or family will never give up, or at least greatly cut back their carnivorous habits let me tell you there is hope!I love having him eating this way because it gives me more incentive to get creative to make sure he likes the food too. And when he gives me the thumbs up I know it must be good so of course I have to share it with you!This raw, dairy-free soup only takes five minutes to make, that is with preparation and all! Talk about keeping it simple and quick, there is no excuse not to find five minutes to eat a healthy meal. I like to have a nice green leafy salad with this, it complements it nicely. Dehydrated crackers are nice too.This soup is oil-free and salt-free. On the Standard American Diet (SAD) oils and salt are found in everything. I really try to avoid them as much as possible. Sun-dried tomatoes tend to be salty, so I added them to give that added flavor without the extra salt. If you have a high-speed blender like a Vitamix it’s really nice because it actually warms the soup, if not this it’s still really good at room temperature.