This creamy, easy, vegan tomato soup recipe is SO delicious and perfect for fall and winter. Throw it into the slow cooker and dinner is served.
Coming in with another slow-cooker recipe for you today. Is it too early for so many slow-cooker recipes at once? It may only be September, but I’m slowly getting into the mood for cooler weather and soup season.
Therefore, I made this vegan tomato soup recipe a few weeks ago when I was heading out of town for a work trip. I wanted to leave my family a few ready-to-go meals in the fridge and my husband’s first request was creamy tomato soup.
Save this recipe for busy days, or whenever you need an easy dinner meal. Throw everything into your slow cooker, turn it on, and dinner is ready hours later.
If you appreciate recipes that don’t require too many ingredients, then this slow cooker tomato soup is for you.
I prefer to use whole canned tomatoes for this slow cooker tomato soup as I find those have the best tomato flavor. However, canned diced tomatoes or canned crushed tomatoes will work if that’s all you have on hand.
Low-sodium vegetable broth is usually my go-to pick, but if you use regular broth then you may not need as much added salt.
To keep things simple, I don’t add in other ingredients like carrots or celery that I normally would in a homemade tomato soup recipe. But, if you want to add in additional vegetables you are welcome to do that with the onion. Red bell pepper would also be a great option for a sweeter pairing with the tomatoes.
Most homemade tomato soups are made with butter and flour to make a roux mixture, but you don’t need that here! To cut back on additional saturated fat and cholesterol, you’ll use cashew cream instead of butter.
Place the whole canned tomatoes, tomato sauce, broth, garlic, onion and spices in the base of a slow cooker. Cook on high for 4-5 hours, or on low for 6-8 hours.
Use an immersion blender to puree the soup, or let cool slightly and transfer it to a blender and puree until creamy and smooth. Season to taste with salt/pepper or even sugar if the tomatoes need more balance.
To keep this recipe vegan, add in a little cashew cream at the end. To make cashew cream, blend together cashews and water together until a cream forms. You can also use a non-dairy creamer if desired.
For a pop of freshness, I add in some chopped fresh basil and a little drizzle of additional cream on top. Easy, simple and delicious!
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 cream. You just need a little to bring this soup together.
To me, nothing pairs better with tomato soup than a grilled cheese sandwich! You can serve it with your favorite cheese sandwiches, veggies, and crackers with this soup. The options are limitless! I also love pairing it with my Instant Pot rosemary bread, or a big hunk of crusty bread.
If you are looking for a salad, then I recommend my DK House Salad or Kale Poppyseed Salad.
This slow cooker tomato soup recipe is almost impossible to overcook! That’s especially helpful on busy days when it needs to cook longer than the recommended 4-5 hours.
You can use water if you don’t have vegetable broth, but you’ll need to compensate for additional salt.
As with any soup recipe, let cool before storing. Place in an airtight container and place in the fridge for 3-4 days or in the freezer for 3-4 months. This recipe would also make for a great make-ahead freezer recipe!
This vegan tomato soup recipe couldn’t be easier and more appetizing, but we 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.
So in other words, no, tomato basil soup is not bad for you! Any meal that consists of tomatoes, garlic, and other fresh ingredients consist of nutrients that are nourishing for the body.
If you try this recipe, come back and leave a comment and rate it! Your feedback helps other readers and seeing you make my recipes absolutely makes my day!
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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.
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This slow cooker tomato soup recipe was first published September 2018 and updated February 2023. This article first appeared on Delish Knowledge.
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(19 comments) leave a comment
Could you make this in an instant pot? Would you just throw everything together and then cook it for like 15 min?
Could you can this soup?
Hi Maleia, this recipe hasn’t been approved for canning so can’t comment on whether or not it is safe
This was an absolutely amazing recipe! With some vegan grilled cheese to go with it, this will most definitely become a part of the regular rotation for easy weeknight meals!
★★★★★
So glad to hear! Thanks.
Hi, this is probably a silly question but the can of tomato sauce, is that like marinara sauce like you would put on spaghetti? Or something different? Thank you
It’s a can of tomato sauce that you can find in the same section of the grocery store where you find diced tomatoes, crushed tomatoes, ect. You could use marinara, but that has other spices and may not work quite the same way in this recipe. My favorite brand (not sponsored at all!) is Hunt’s!
Alex, I made this last week and we really liked it! I had not made cashew cream before, and was amazed at how easy it was! I did need to use the larger quantity of cashews and water in my Vitamix, but it turned out so smooth! I have some soup in the freezer, and we’ll finish the rest today. Thank you!
★★★★★
So glad you liked it! Thanks Connie!
This soup was so delicious and easy to make!! Love the cashew cream drizzled on top!!
★★★★★
Awesome! Glad you liked it- thanks Ashleigh!
making this now! with the tomatoes break down and be as smooth as your soup looks? or should I blend them ??
My family loves this recipe! So easy and delicious!
★★★★★
Hi Sarah- so glad you like it! It’s one of our favorite’s as well!
would you have a substitute for cashews? I have a sensitivity
Hi Katie- can you do dairy? If so, I’d sub in half and half. If not, then you can try a vegan creamer (Califia farms makes a great almond one)
That looks yummy… Thanks for sharing… Will definitely try…