Quick and Easy Creamy Tomato Soup

Serves 6 servings     adjust servings

This soup is as easy as the condensed soups but free of the corn syrup and preservatives. You need a few things from your pantry, then you can make it in your slow cooker, Instant Pot or on the stove-top. Please note that you can easily halve this recipe and just use 1 can of either type tomatoes you happen to have on hand.

Ingredients

  • 1 - 28 ounce can crushed tomatoes (can use tomato puree)
  • 1 - 28 ounce can whole peeled tomatoes
  • 3 cups water
  • 1/2 cup cashew pieces
  • 3 tablespoons oats (rolled, steel-cut or Scottish)
  • 1 to 2 vegetarian bouillon cubes
  • 1 tablespoon dried basil
  • 4 cloves garlic
  • 1 tablespoon agave nectar, optional
  • salt and pepper, to taste

Instructions

    Instant Pot Method

    1. Add all the ingredients EXCEPT for the agave nectar, salt and pepper to your Instant Pot. Cook on manual for 5 minutes and let the pressure come down naturally - that will take about 10 minutes.

    Slow Cooker Method

    1. Add all the ingredients EXCEPT for the agave nectar, salt and pepper to your slow cooker. Cook on low 8 to 10 hours.

    Stove-top Method

    1. Add all the ingredients EXCEPT for the agave nectar, salt and pepper to a soup pot. Cook on medium heat for 15 minutes to soften the cashews.

    Finishing Steps

    1. Carefully pour the cooked mixture into a blender and blend until smooth. You may need to do this in 2 batches. Add agave nectar if using and salt and pepper to taste. You can also add more water if the soup is thicker than you want it to be.

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