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Slow Cooker Creamy Vegan Tomato Soup

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.
Course Soup
Cuisine American
Keyword Creamy Tomato Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 161
Author Kathy Hester

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

  • 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

  • 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

  • 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

  • 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.

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 659mg | Fiber: 4g | Sugar: 6g