Slow Cooker Tomato Basil Soup
Slow Cooker Tomato Soup! This vegan tomato soup is SO delicious and perfect for fall and winter. Throw it into the slow cooker and dinner is served. Creamy and delicious.
Equipment
Ingredients
- 2 28-ounce cans whole peeled plum tomatoes with basil
- 1 15-ounce can tomato sauce
- 1 ½ cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, diced
- 1 ½ teaspoons dried oregano
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoons freshly ground pepper
- ¼ cup cashews
- ¼ cup water
- ½ cup finely chopped basil
Instructions
- Place the canned tomatoes, sauce, broth, garlic, onion, oregano, sugar, salt and pepper into the base of a slow cooker and cook on high for 4-5 hours. Taste and adjust seasoning as needed, you may need more salt/sugar depending on the canned tomatoes.
- Just before serving, add the tomato soup to a blender and puree until creamy- depending on the texture you like. You can also use an immersion blender. Return back to the slow cooker, then add the cashews and water to the base of the same blender (no need to wipe out first) and puree until very smooth. This can take about 2-3 minutes, depending on the power of your blender. (I use my nutribullet for this since it's such a small serving. If your blender has a hard time blending things, then you'll want to increase the cashews to 1/2 cup and 1/2 cup water.)
- Stir the cream into the soup along with the basil. Eat!
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 948mgPotassium: 585mgFiber: 3gSugar: 11gVitamin A: 2001IUVitamin C: 31mgCalcium: 41mgIron: 1mg