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.
Keyword Creamy Tomato Soup
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Kathy Hester
1 - 28ouncecan crushed tomatoescan use tomato puree
1 - 28ouncecan whole peeled tomatoes
3tablespoonsoatsrolled, steel-cut or Scottish
1 to 2vegetarian bouillon cubes
salt and pepperto taste
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.
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.
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.