Slow Cooker Tomato Soup (Canned Tomatoes, No Cream)

A delicious homemade tomato soup that’s no-stress? Coming right up! Slow-cooked in the crockpot, and with just 5-minutes to prep, this easy slow cooker tomato soup is made from canned tomatoes and is lusciously creamy with no cream or milk! Yes, it just-so-happens to be dairy-free but trust me, it’s still seriously comforting and cozy.

Creamy Homemade Tomato Soup (No Cream Required!)

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.

I am personally a huge fan of easy slow cooker soups, and while my hearty roasted red pepper and tomato soup is one of our family’s favorite meat-free meals, this dairy free tomato soup might just be our all-time favorite!

Visual Guide: How to Make Slow Cooker Tomato Soup

Tips for Success

• Maximum Flavor: This crockpot tomato soup gets it’s tomato flavor from two kinds of canned tomatoes, including diced or pureed tomatoes and tomato paste, plus and additional tomato hit from sun dried tomatoes. Because there are so few ingredients in this simple soup, I recommend using all 3 types of tomatoes, as the results will not be as rich or creamy if you skip one or more.
• Super Creamy: I find this recipe is easiest and has minimal clean up with the use of a hand-held immersion blender, as you can blend the soup directly in the slow cooker. Or you can transfer the soup in batches to a high speed blender.

Key Ingredients & Substitution Suggestions

• Raw cashews: Keeps this soup vegan and dairy free and makes for a creamy tomato soup without cream or milk. 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! If using sun dried tomatoes packed in oil, drain off the oil before adding to the soup.
• Tomato paste: Thickens the soup, so don’t skip it.
• Honey: Is optional, but helps to balance out the acid from the tomatoes.

5 stars (19 ratings)

Slow Cooker Tomato Soup (Canned Tomatoes, No Cream)

by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Slow-cooked in the crockpot, this easy slow cooker tomato soup is decadently creamy, made with of canned tomatoes, and with no milk or cream.

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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 of crushed tomatoes (or diced tomatoes)
• ⅓ cup sun-dried tomatoes
• 1 (6 ounce) can of tomato paste
• 1 teaspoon no-salt-added Italian seasoning
• 1½ teaspoons kosher salt
• 1 teaspoon honey (optional)

Optional Topping Suggestions

• chopped fresh basil
• 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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