Coming in with another slow-cooker recipe for you today. Is it too early for so many slow-cooker recipes at once? I know it’s only September, but I’m slowly getting into the mood for cooler weather and soup season.
I made this tomato soup a few weeks ago when I was heading out of town for a work trip. I wanted to leave BL a few ready-to-go meals in the fridge and his first request was creamy tomato soup. He loved that meal so much that I knew I wanted to recreate it again after I got home.
This one couldn’t be simpler, but we’ll need to have a conversation around salt. The reason that most tomato soups taste bland is that they don’t contain enough salt. Especially if you are starting with unsalted tomatoes. Don’t be afraid to add some salt to this soup; my rule of thumb is that if you think you are adding too much, it’s probably just enough.
Unless you need to be on a low-salt diet, I’m not that worried about salt for the average population in a dish like this. Tomatoes are rich in potassium, the counter electrolyte to sodium.
To make this creamy, I stirred in a cashew cream at the end. If you haven’t made cashew cream before, it’s incredibly easy- blend together cashews and water together. That’s it! I usually make a bigger batch than is needed since my blender does better when I have a larger batch. If you have a big blender, then you might need to add more cashews and water to make this sauce.
Other alternatives to cashew cream are soy creamer or heavy creamer. You just need a little to bring this soup together.
- 2 (28-ounce) cans whole peeled plum tomatoes with basil
- 1 (15-ounce) can tomato sauce
- 1 1/2 cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, diced
- 1 1/2 teaspoons dried oregano
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoons freshly ground pepper
- 1/4 cup cashews
- 1/4 cup water
- 1/2 cup finely chopped basil
- 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 the 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 and the basil. Eat!
Keywords: slow cooker, vegan, glutenfree, crockpot, tomato, soup