Slow Cooker Tomato Soup (Canned Tomatoes, No Cream)

Made with canned crushed tomatoes, tomato paste, and soaked cashews blended in at the end, this slow cooker tomato soup turns out luscious and creamy with no cream or milk required. Naturally dairy free, gluten free, and ready with just 5 minutes of hands-on prep.

My Favorite Dairy Free Slow Cooker Tomato Soup

For this easy homemade tomato soup, I set out to create a simple, flavor-packed recipe that can be made ahead in a slow cooker and can be prepped in just 5 minutes! The best part is that this tomato soup from canned tomatoes leans on shelf stable pantry ingredients, which means you can make it year-round. It’s easy to keep everything on hand so you can whip up this soup for dinner anytime the mood strikes.

And I use soaked cashews blended in at the end of the cook time to provide a luscious, creamy flavor without adding any cream, milk, or dairy. After many rounds of testing, this version became the recipe I make whenever the craving for a creamy tomato soup hits, especially paired with grilled cheese on a chilly night.

Serve this slow cooker tomato soup with a swirl of olive oil and chopped fresh basil on top, or a sprinkle of parmesan and a crack of black pepper. The soup keeps in the fridge for up to 4 days and freezes well in sealed jars for up to 3 months. And for another creamy, blended slow cooker soup in the same vegetable-forward family, my butternut squash and red pepper soup is the natural next stop. Or when you want a warm-spiced, plant-powered bowl, try my spiced carrot and lentil soup next!

Welcome to My Kitchen, Let’s Make Tomato Soup in the Slow Cooker

Testing Tips for Crockpot Creamy Tomato Soup

• Use an immersion blender for the easiest cleanup! The immersion blender lets you blend the soup directly in the slow cooker, while a regular blender requires working in batches with a towel held tightly over the lid to prevent hot soup from splashing out.
• If the finished soup tastes too acidic, stir in the optional teaspoon of honey at the end of cooking. The sweetness balances out the tomato acidity without making the soup sweet.
• If using sun-dried tomatoes packed in oil rather than dry-packed, drain off the oil before adding them to the slow cooker, as the extra oil can throw off the texture of the finished soup.

Key Ingredients & Substitution Suggestions

• Raw cashews: Be sure to use raw cashews (not toasted or salted) and start them soaking per the directions prior to cooking the soup.
• Onion: Adds depth of flavor; sometimes I like to swap in red onion for a slightly different flavor.
• Vegetable stock: Keeps this soup vegetarian and vegan, but store-bought or homemade chicken stock can also be used.
• Canned crushed tomatoes: Adds richness and body to this recipe. Diced tomatoes and even whole tomatoes will also work.
• Sun dried tomatoes: Adds depth of flavor, so don’t skip them!
• Tomato paste: Thickens the soup, so don’t skip it.
• Honey: Optional, but helps to balance out the acid from the tomatoes.

5 stars (19 ratings)

Slow Cooker Tomato Soup (Canned Tomatoes, No Cream)

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Slow cooker tomato soup made from canned tomatoes, blended with soaked cashews for a luscious, creamy finish without any cream or dairy required.

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Ingredients

• ½ cup raw cashews
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock (or chicken stock)
• 1 (28-ounce) can crushed tomatoes (or diced tomatoes)
• ⅓ cup sun-dried tomatoes
• 1 (6-ounce) can tomato paste
• 1 teaspoon no-salt-added Italian seasoning
• 1 ½ teaspoons kosher salt
• 1 teaspoon honey (optional)

Optional Topping Suggestions

• fresh basil, chopped
• parmesan cheese

Equipment

• Slow Cooker
• Immersion Blender

Instructions 

• Place the cashews in a small bowl and cover with water. Set aside.
• Place the onions, garlic, vegetable stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, salt, and honey (if using) into the base of a slow cooker, stirring to combine.
• Cover and cook on high for 4 hours or low for 6 hours.
• When the soup is finished cooking, drain and rinse the cashews. Place the soaked cashews into the slow cooker, stirring to combine.
• Using an immersion blender, blend the soup until well combined and very smooth, about 2 minutes. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.
• Serve with toppings, if desired.

Notes

• Storing: This homemade tomato soup keeps well in the fridge for up to 4 days, in a sealed container. It also freezes well, store in a sealed freezer friendly container for up to 3 months.
• Nut-Free: If you want a nut-free alternative, feel free to add a 1/3 cup of heavy cream in place of the cashews.

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 143kcal, Carbohydrates: 18g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 590mg, Potassium: 773mg, Fiber: 5g, Sugar: 8g, Vitamin A: 60IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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