Crockpot Creamy Tomato Soup (paleo, whole30, dairy-free)
Crockpot Creamy Tomato Soup is super simple to make, and is creamy, dreamy, sweet and savory. Your new favorite paleo, whole30, dairy-free recipe!
Ingredients
- 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
- ⅓ cup sun-dried tomatoes
- 1 6- oz can tomato paste
- 1 teaspoon Italian seasoning
- 1½ teaspoons salt
- 1 teaspoon honey optional
- 2 scallions chopped (optional)
- 1/4 cup chopped basil optional
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.
- 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, 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 hot, topping with scallions and basil if you like.
Notes
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.