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white bowl filled with tomato soup and toasted bread

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white bowl filled with tomato soup and toasted bread

Slow Cooker Tomato Basil Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 large servings 1x
  • Category: dinner, soup, healthy
  • Method: slow cooker
  • Cuisine: American
  • Diet: Vegan

Description

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. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 large servings 1x
  • Category: dinner, soup, healthy
  • Method: slow cooker
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 large servings 1x
  • Category: dinner, soup, healthy
  • Method: slow cooker
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.)
  3. Stir the cream into the soup along with the basil. Eat!

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