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Image of Crockpot Creamy Tomato Soup (paleo, whole30, dairy-free)

Crockpot Creamy Tomato Soup (paleo, whole30, dairy-free)

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Crockpot Creamy Tomato Soup is super simple to make, and is creamy, dreamy, sweet and savory. Your new favorite paleo, whole30, dairy-free recipe!


  • ½ cup raw unsalted cashews
  • 1 medium yellow onion diced
  • 2 large garlic cloves minced or grated
  • 4 cups vegetable stock
  • 1 28- oz can crushed or diced tomatoes
  • cup sun-dried tomatoes
  • 1 6- oz can tomato paste
  • 1 teaspoon Italian seasoning
  • teaspoons salt
  • 1 teaspoon honey optional
  • 2 scallions chopped (optional)
  • 1/4 cup chopped basil optional


  • 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.
  • Cook on high for 4 hours or low for 6 hours.
  • When the soup is finished cooking, drain, and rinse the cashews. Place into the slow cooker, stirring to combine.
  • Using an immersion blender, blend the tomato mixture until well combined and very smooth, about 2 minutes. If you don’t have an immersion blender,
    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 hot, topping with scallions and basil if you like.


This creamy tomato soup is a great way to get kids eating their veggies. Here are some options for resistant eaters:
  • Let them help dump the ingredients in the slow cooker base and stir everything together (before it's on and heated up).
  • Skip the basil and green onion topping.
  • Soup can be hard for little hands to handle. Offer the warm soup in a mug for sipping instead of spooning.