Slow Cooker Tomato Soup
A creamy, rich, and comforting Vegan Slow Cooker Tomato Soup that practically cooks itself — bursting with flavor, herbs, and plant-based goodness.
Ingredients
- For the Soup:
- 6 large ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup coconut milk or cashew cream optional for creaminess
- For Garnish:
- Fresh basil or parsley
- Drizzle of olive oil
Instructions
- Add tomatoes, onion, garlic, olive oil, broth, basil, thyme, salt, and pepper into the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once done, use an immersion blender to puree until smooth.
- Stir in coconut milk for a creamy finish.
- Adjust seasoning as needed.
- Serve hot with a drizzle of olive oil and fresh herbs.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 2.5 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 38%
- Vitamin C: 45%
- Iron: 11%
- Calcium: 8%
- Potassium: 20%
Additional Notes / Tips
- Use fire-roasted tomatoes for extra smoky flavor.
- Add red pepper flakes for a spicy kick.
- Coconut milk adds creaminess — don’t skip it if you love a silky texture.
- Freeze leftovers for up to a month.
- Best enjoyed while pretending you slaved over it.